This recipe is posted per the request from my new friend Lisa.
2 lbs. spinach
1 bunch green onions
1 lb. feta cheese – crumbled
1 lb. butter – melted
1 lb. pastry sheets – phyllo dough
salt and white pepper
Wash spinach and allow to drain overnight in a colander. Chop spinach and green onions in a large mixing bowl. Add crumbled feta cheese, unbeaten eggs and season to taste with salt and white pepper. Pour half of the melted butter over spinach mixture and toss lightly to combine all ingredients.
Using a 10 x 15″ pan, place six pastry sheets in greased pan, spreading each with melted butter. A pastry brush is the best for buttering the phyllo dough. Top with a thin layer of spinach mixture, alternating with buttered pastry sheets. Cover with six individually buttered pastry sheets.
Bake at 350 degrees for one hour. Cool and cut into squares. Serves 20.
This recipe is from Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956 page 122