FROM LEILA HALLIS | BEIRUT BAKERY
Ingredients
SERVINGS: 24 Pieces
- 2 pounds fresh spinach, chopped (just under 6 cups)
- ¾ cup chopped onion
- ¾ tablespoon salt
- 1 cup Greek feta cheese
- ½ tablespoon black pepper
- ½ cup lemon juice
- 1-2 packages flat phyllo dough
- Ghee or butter, melted (warm, but not hot)
Preparation
Preheat oven to 350°F. Butter bottom of a 13- by 18-inch baking sheet.
Place spinach in a colander. Add onion and salt, mix together with spinach. Let sit for 10–15 minutes, then strain well. Add black pepper, lemon juice and feta cheese. Mix well.
Place 14 sheets of flat phyllo dough on the bottom of the baking tray. Add spinach mixture on top.
Top with another 14 sheets of flat phyllo dough, brushing melted butter between every 3 layers of phyllo. Cut into 24 pieces.
Bake for 25 minutes on the lower rack of the oven, then move up onto the top rack, rotating tray, and bake for another 20 minutes, until golden brown on top.
