-
1
Heat oil in large, non-stick skillet.
-
2
Saute onions, leek, garlic, and mushrooms until tender.
-
3
Remove from pan, and place in large mixing bowl.
-
4
Wash spinach thoroughly.
-
5
Return skillet to heat and place wet spinach in pan.
-
6
Cover and steam, stirring occasionally until limp.
-
7
Cool, chop, and squeeze as much moisture out with your hands as you can.
-
8
Add to vegetables in mixing bowl.
-
9
(If using frozen spinach, skip this step and add drained frozen spinach to bowl) Let cool.
-
10
Add dill weed, cheeses, and eggs.
-
11
Stir to combine.
-
12
Spread phyllo sheets on cutting surface.
-
13
Unroll, and cut in half lengthwise.
-
14
Cover with damp cloth or plastic wrap.
-
15
Combine melted butter and olive oil.
-
16
Remove one half-sheet.
-
17
Fold in half lengthwise, and brush very lightly with melted butter mixture.
-
18
You are not aiming to coat the surface - only to provide enough butter to stick the layers together as you roll it.
-
19
Place a mounded tablespoon of spinach mixture on one end of the phyllo strip.
-
20
Fold the corner up diagonally, making a triangle with the spinach inside.
-
21
Continue to fold/roll from side to side, enclosing the spinach until the strip is used.
-
22
Brush with butter and place on baking sheet.
-
23
Continue, filling one strip at a time, and keeping the other's covered.
-
24
Bake at 350F for 35-45 minutes until golden.
-
25
(or freeze before baking fur future use).
