2 cups crumbled cheese ( mixture of feta and chevre )
2 Tbsp. flour
1 cup chopped onion
2 cups (1 lb.) ricotta or pot cheese
1-2 boxes frozen, chopped spinach, thawed and drained
5 eggs
3 Tbsp. butter
1 tsp. basil
1/2 tsp. oregano
salt, pepper
1 lb. frozen filo dough, defrosted according to package directions
1/2 lb. melted butter (2 sticks)
sesame seeds, optional

Saute onions in butter until browned and soft.  Combine with 
spinach, eggs, cheeses, flour, basil, oregano, salt, and pepper.

Using a pastry brush, butter a 9x13 inch baking pan with melted 
butter.  Place a filo leaf on bottom, brush with melted butter, 
and repeat process until you have a pile of 8 leaves.  Spread 
with half the filling.  Top with another pile of 8 filo leaves, 
spreading each one with melted butter (if you run out of melted
butter, melt more).  Top with remaining filling.  Top with 
remaining filo sheets, brushing each with butter.  Sprinkle top 
layer with sesame seeds, if desired.

Bake uncovered in preheated 375* oven until golden, about 45 

Makes 8-10 servings.

For a vegan version of this recipe, you could try substituting
crumbled tofu for the cheeses ... but I make no promises as to how it will come out!


 Vegetarian Recipes

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