3 sheets philo dough (yufka)
3/4 glass milk
6 tablespoons margarine
2 eggs

1.250 gr spinach
3 medium size onions, chopped
6 tablespoons margarine
1 teaspoon salt
1/2 teaspoon pepper

– To make filling; remove the roots of the spinach, wash them well and drain.
– Put them in a saucepan, cover with water, boil at high heat for 5 minutes.
– Drain and squeeze by hand to extract excess water. Chop them with a knife.
– Melt the margarine in a saucepan. Add chopped onions and salt. Brown them lightly.
– Add the chopped spinach and cook for 10 minutes stirring constantly. Add some pepper.
– Brush an oven pan of 24-30 cm in diameter with melted margarine.
– Add the eggs and milk to the rest of the melted margarine and beat them well.
– Lay one sheet of philo dough into the pan, allowing the edges to go 8-10 cm beyond the rims. Tear the excess parts away.
– Spread 3-4 tablespoonful of the milk mixture over the philo fough.
– Lay two more layers of philo dough, cut the same size as the pan, spreading milk mixture on each layer.
– Spread the filling. Lay the rest of the philo dough in 2-3 layers, always moistening them with the milk mixture. Fold the edges of the first philo dough over.
– Spread the remaining milk mixture all over it.
– Bake in medium hot oven for 25-30 minutes until it is golden brown.


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