When working with Filo dough if you buy it frozen always thaw it in the
refrigerator. Unused portions can be refrozen.
When you take it out and unwrap it, place a damp, not wet, towel over it and let
it sit for 10 minutes.
Carefully lift each layer off as you need it, covering each time. If it tears
just patch it.
Every leaf should have a layer of butter or oil between it. This is what makes
it flaky. Sometimes butter and fine breadcrumbs are also used.
Try and buy it somewhere where they sell a lot of it or if you're lucky and can
find fresh, always use that. Try a local Greek market if you have one.
10 oz. frozen chopped spinach drained and squeezed dry
4 T. butter
4 T. flour
1/2 t. salt
1 1/2 C. milk
3 T. chopped green onion
1/2 t. dill weed
1 T. oil
1 C. small curd cottage cheese
Package of Filo Dough (if frozen thaw ahead in refrigerator)
Melt butter in pan and stir in flour. Cook 1 minute. Add salt and milk and cook
until thick. Cook 1 more minute.
Add green onion, dill weed and oil to saute pan. Cook until onion is almost
tender. Add spinach. Cook 2 more minutes or until moisture is gone.
Add cream sauce to spinach mixture. Let cool slightly and add 2 beaten eggs and
Spray a 9 x 12 inch pan with oil. Melt 1/2 C. butter to use on Filo sheets. Put
1st Filo sheet on bottom of pan and spread with butter. Top with 2 more sheets
with butter between each sheet. Top with 1/3 spinach mixture. Top with Filo and
repeat butter process for 2 more sheets. Add another 1/3 of spinach mixture.
Repeat Filo dough and top with spinach mixture. Add another layer of Filo and
brush well with butter. You should have 4 layers of Filo and 3 layers of spinach
Bake at 325°F. for 35-40 minutes. Let stand 10 minutes before cutting.