Prep 0 mins
Cook 0 mins
- salt (sea salt preferred)
- 1 onion, Chopped
- 1⁄2 lb fresh mushrooms, sliced
- olive oil
- to taste butter
- 1 clove garlic, Minced
- fresh ground pepper (taste)
- 6 eggs
- 1⁄2 lb feta cheese
- 1⁄2 cup parmesan cheese, Grated
- 1⁄4 cup fresh parsley, Chopped
- 1 teaspoon oregano
- 1⁄4 teaspoon dried rosemary (optional)
- 1⁄4 lb butter (1 stick)
- 1 lb phyllo dough
- If using fresh spinach, wash the spinch and remove the rough stems.
- Place in large bowl and sprinkle heavily with salt.
- Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do.
- Tear the sponach up as you do this.
- Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste.
- When both onions and mushrooms are tender remove from heat.
- Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the
- feta is very salty
This is a 5-star recipe with 1-star instructions, so I guess that averages out to 3-stars. I used 2 bunches of fresh spinach (not specified in recipe, and used the following method to form and cook them. To form, cut phyllo sheets lengthwise into thirds. Cover with most with plastic wrap, and a dampened towel. Remove 1 strip of phyllo, fold in half lengthwise, and brush lightly with melted butter. Place 1 scant tablespoonful of filling near the end. Fold over in a triangle, and continue folding like a flag, keeping triangular shape. Lightly butter top, and transfer to a baking sheet sprayed with nonstick spray. Repeat until you run out of pastry or filling. Bake in a 425OF oven until golden brown.