3 pkg. chopped frozen spinach, thawed & very well drained in a sieve
1/2 lb. butter, melted
4 eggs
pinch of parsley
1/2 lb. feta cheese
1/2 lb. cottage cheese
salt (optional)
minced onion for flavour
1 tsp. dill
1/2 lb. phyllo leaves
melted butter for phyllo
Mix first 8 ingredients together. Butter the bottom of a 9" x 13" pan.
Place 4 phyllo leaves on the bottom, buttering after each. Place 1/2
spinach mix on phyllo leaves , then place 4 more phyllo leaves on
top,
buttering each leaf. Place remainder of spinach and place 4 more leaves
on
top, buttering each layer. Turn edges of phyllo under, toward the rim of
the pan. Butter top layer. Bake moderately hot 375F oven for 30 minutes
or
until golden.
Recipe provide by Olson
2 - 10oz. pkg. frozen chopped spinach, thawed
1 pkg. Stove-Top stuffing, mixed to pkg. directions
1 c. Parmesan cheese
dash nutmeg
6 eggs, beaten
1/3 c. melted butter
* Mix all ingredients together
* Form into walnut-sized balls
* Place on lightly greased cookie sheet and bake 400°F for 10-15 min.
until
firm. or 20 balls can be microwaved on Medium-High for 5 minutes. Serve
with mustard sauce, below.
The spinach balls may be frozen either before or after baking.
Mustard Sauce
1/3 c. dry mustard
1/2 c. vinegar
1/2 c. sugar
1 egg yolk
* Combine all ingredients in saucepan and simmer until slightly thickened.
* Can be covered & stored in refrigerator for up to a month
Recipe provide by Olson