Cook the spinach in a little water until tender. Drain and mix with cheeses, eggs, onion, parlsey, and spices. Melt butter or margarine. Brush bottom of shallow oblong pan (12x7) with a little of it, saving rest for phyllo. Cut phyllo sheets in half. Gently separate a half sheet and place in bottom of pan, folding edges over to fit bottom. Brush lightly with melted butter and repeat with 11 more half sheets. (cover unused phyllo with damp towel while working so they dont dry out). Spread spinach mixture over phyllo dough in the pan. Place remaining 12 half sheets of phyllo over, butering each as you did before and tucking in edges to fit as a neat cover over filling. Leftover phyllo can be refrozen. Bake covered 25 minutes at 350. Uncover and bake 5-10 minutes longer until golden brown. Let stand 10 minutes before cutting into squares to serve. Posted to MM-Recipes Digest V4 #6 by "Kendig - von Fehrn"
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6|
|Calories from Fat: 424 (78%)|
|Amt Per Serving||% DV|
|Total Fat 47.1g||63 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 579.9mg||178 %|
|Sodium 575mg||20 %|
|Potassium 439.9mg||12 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.1g|
|Protein 24.6g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 541
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