This recipe is always a crowd pleaser. This is my mom’s version. She uses dill and scallions to add flavor. We eat the low fat version most often but when we bring the dish to a party, it’s always full fat.

Ingredients:

1 lb. fillo, defrosted in refrigerator if frozen

3, 10 oz. packages of spinach, washed and thoroughly dried

7 large eggs

1 bunch scallions, sliced thin (should yield about 1 cup)

1 lb. feta cheese, crumbled

1 tsp. dried dill or 1 tbs. fresh, chopped dill

½ pound butter, melted

Instructions:

Note: I use a 15 inch round pan. If you want to use something rectangular, use a 10×16 pan or something comparable.

Preheat oven to 350 degrees. Clean spinach and cut off the stems. Transfer to a large mixing bowl. Whisk eggs together in a medium mixing bowl and add to the spinach. Add scallions, crumbled feta, and dill. Toss with your hands or a pair of tongs until all the ingredients are well blended. Melt butter in the microwave or stove top (don’t burn it!). Using a pastry brush, brush the bottom of the pan with a layer of butter. Place two sheets of fillo on the pan so that the bottom is completely covered and brush with butter. Place two more sheets of fillo down on the pan and brush with butter. Repeat two more times until eight sheets line the bottom. Spread spinach mixture evenly over the fillo. If the fillo is going over the sides of the pan, fold it over the spinach mixture. Place two sheets of fillo on top of the spinach and brush with butter. Repeat until there is no more fillo left. Pour remaining butter over the top. Cut three diagonal slits across the top and bake uncovered for an hour until golden brown on the top.

Low fat substitutions. You could use less butter, light butter. You could use half fat free cottage cheese and ½ lb. of feta instead of all feta.

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