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Ingredients
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| Ingredient |
Qty. |
Unit |
| Phyllo pastry sheets |
12 |
ea |
| butter |
1/4 |
c |
| garlic cloves minced |
2 |
ea |
| spinach |
1/4 |
lb |
| or chard bunch |
1 |
ea |
| Feta cheese |
150 |
g |
| crumbled medium tofu |
1/2 |
lb |
| egg, optional |
1 |
ea |
| Basil,dried or pesto |
1 |
TBSP |
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Instructions
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1) In a saucepan melt the butter.
2) Add garlic and cook a few minutes.
3) In a bowl beat the egg together with the crumbled feta, tofu, basil or pesto and 2 tsp. of the butter mixture.
4) Wash and dry spinach. Add to bowl and fold together.
5) Brush the bottom of an 8 x 13 baking dish with the butter mixture.
6) Take one piece of Phyllo and fold in half to fit in pan.
7) Lightly brush with butter and add three more Phyllo sheets buttering in-between.
8) Spread 1/2 the spinach mixture onto the Phyllo.
9) Add four more layers of Phyllo, buttering in between.
10) Then spread the rest of the spinach mixture on top.
11) End with the last 4 phyllo sheets as above.
12) Brush the top layer with butter and bake at 350 for 30 minutes.
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Recipe submitted by admin
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