Funny name; simple enough to make.


Serves: 12
  • 1,25 kg [3#] fresh spinach
  • 1 onion, diced
  • olive oil
  • salt
  • 400 gr [15 oz] feta cheese
  • 350 gr [12 oz] cottage cheese
  • 5 eggs
  • 2 T flour
  • 1/2 C fresh dill
  • 1/2 C fresh basil
  • 1 entire package filo pastry dough [phyllo]
  1. Trim the ends and wash the spinach
  2. Put into a really really big pot with a tiny bit of oil, some salt in the bottom and wilt the spinach until it's all soft
  3. Oil into a pan and sauté the onions
  4. Squeeze excess liquid from the spinach (maybe chop it up a little bit)
  5. Mix the cheeses and eggs (lumps of feta cheese are okay); mix in the onions; flour
  6. Mix with the spinach
  7. Lay 1/2 the filo dough into an oven sized baking pan; with the sheets hanging over the outside edges of the pan
  8. Spoon in the spinach mix
  9. Top with dill and basil (lots of it)
  10. Top with other 1/2 of the filo dough sheets
  11. Fold the outside edges of the filo layers over the top of the whole thing
  12. Bake: 180 C [375 F] for 40 minutes or until brown (time is, of course, approximate)


  1. The filo dough is not layer and buttered, sheet by sheet, as in the usual recipe for this dish- - it's put in all in a clump.
Good warm or cold; keeps well for the next day, and the next.

1 comment:

Rita said...
great minds think alike.