THE DOUGH
3 cups all purpose flour
1 cup warm water
2 tbl spoons oil
1/2 spoon oregano
dash of salt
Mix ingredients; knead for about
2-3 minutes; adding flour to until it doesn't stick to the hands
-separate into 3 equal parts
THE FILLING
a couple of chopped green shallots
(can replace with 1/3 white onion)
1/3 cup finely chopped parsley
2 cups feta cheese , crumbled
1/3 cup freshly grated romano cheese
1/2 cup whole milk or better still, half & half
3 eggs
salt, pepper, thyme
Beat eggs.
Mix all other ingredients; heat in
pot until cheese starts melting; allow to cool to room temperature;
then mix in eggs.
THE ASSEMBLY
Roll out the 3 dough balls-so that
each one is a bit bigger than your baking pan (use 8x12 in.)-the
amount of dough, for that size will give you the right thickness
Place the first layer on the greased
pan, with ends hanging over the pan rim -add half the filling follow
on with the second dough layer -add the rest of the filling.
Finish off with the last dough layer;
fold the dough layers together.
Pluck a few holes, making sure you
go through the second layer of dough.
Bake for 3/4 hour at around 400F.
Enjoy, with a simple tomato and cucumber
salad.
Preheat oven to 350 F. Spread spinach
mixture evenly over phyllo in baking dish. Unwrap remaining phyllo
and place 2 sheets over spinach mixture, letting edges hang over
sides of dish; brush with butter, making sure to moisten edges.
Repeat layering with remaining phyllo and butter.
Gently roll edges of phyllo that
are hanging over pan inward to form an attractive border. Bake 45
minutes or until crust is golden and filling hot. Remove from oven
and let stand 10 minutes for easier serving.
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