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1 box Phyllo Pastry sheets

vegetable oil spray

garlic – crushed

4 tbsp olive oil

2 packs Spinach, frozen – chopped

1 cup chopped parsley – fresh

4 green onions – finely chopped

1 tsp dried dill weed

˝ tsp salt

˝ tsp pepper

1 cup ricotta cheese

1 egg

4 ounces feta cheese – crumbled

1. Thaw and drain the 4 10 oz. packages of spinach. Set aside.

2. To make the filling, squeeze the spinach between your hands to remove most of the liquid.

3. Place in a bowl or in a food processor. Add parsley, green onions, dill, salt and pepper. Stir in the

ricotta cheese, egg, and feta cheese. Combine well.

4. Lightly coat a 9 x 13 inch baking dish with nonstick cooking spray.

5. Lay one sheet of phyllo in the bottom of the dish and drape the edges over the sides of the dish.

Spray lightly with cooking spray and cover with another sheet phyllo dough. Brush that sheet

with garlic-olive oil mixture. Layer a total of four sheets, coating each alternatively with nonstick

cooking spray and olive oil.

6. Spread half the filling over the prepared phyllo dough. Lay another sheet of dough over the

filling and coat lightly with cooking spray. Lay down another sheet and lightly coat with olive

oil. Continue alternating spray and olive oil for a total of four sheets.

7. Layer remaining spinach filling on dough. Continue layering phyllo dough over the filling,

spraying the first sheet and alternately brushing with olive oil and spraying subsequent sheets.

8. When finished, brush the surface with olive oil and roll edges of the dough inward to create an

attractive rim around the outside.

9. Score the surface with a sharp knife into 12 portions.

10. Preheat oven to 325 degrees F. Bake for 40 minutes until golden. Allow to cool 10 minutes

before serving.






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