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1
If using frzn filo, defrost 2 hrs ahead of time.
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2
FILLING: Thaw out frzn spinach.
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3
If using fresh, steam for 5 min till wilted.
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4
Crumble cheese, using fork to break feta cheese up.
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5
Add in more salt if using hoop or possibly cottage cheese as substitute.
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6
Fold in Large eggs.
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7
Set aside.
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8
Heat oil and butter in a small pot.
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9
Unwrap filo and smooth creases out.
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10
Plan to use half of the filo sheets for the bottom layer and the other half for the top.
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11
(Keep covered while using, filo dries out quickly.)
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12
Oil pan generously, bottom and sides, using pastry brush.
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13
Lay first sheet of filo in square or possibly rectangular cake pan, letting excess lap over edges.
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14
Sprinkle with hot oil.
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15
Lay a second layer and sprinkle with a little more oil.
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16
Continue till half of the filo is used.
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17
Spread all the spinach mix proportionately over the filo, including the corners.
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18
Cover with remaining filo, oiling between sheets.
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19
Don't throw any filo away; include it in; it is all edible.
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20
Roll and tuck all the filo around the inside edges of the pan.
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21
Don't trim with scissors or possibly knife as one would for pie crust.
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22
Brush top and edges with remaining oil.
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23
Bake at 350 degrees for 50 min.
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24
Serve warm, cut into square pcs like a cake.
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25
Reheat when necessary; never serve cool.
