This is a combination of recipes from two cookbooks, one being “The Family Circle Encyclopedia of Cooking” and the other “The Southern Heritage Family Gatherings Cookbook” which gives stories and backgrounds of each of the menus. I really like these cookbooks I got them from a nice lady in Astoria who was moving.
1 c. butter
1 bunch green onions
2 packages (10 oz.) frozen chopped spinach
3 eggs, slightly beaten
1 1/2 c. cottage cheese
8 oz. sour cream
8 oz. feta cheese, crumbled
2 T. dried dillweed
2 T. dried parsley
2 T. flax seed meal (I had neither farina nor cream of wheat as recipes asked)
1 tsp. salt
1/2 tsp. pepper
1 16 oz. package filo or phyllo pastry
Preheat oven to 350 degrees.
Saute green onions in 2 T. butter until tender.
Cook spinach according to package instructions. Drain if boiled in water.
In a large bowl combine onions, spinach, eggs, cottage cheese, sour crane, feta, spices and flax seed meal, mix to combine.
Melt the rest of the butter, brush the bottom and sides of a large shallow pan, 10×15 x1, or 9x11x2, or two smaller pans could work too.
Take filo dough one sheet at a time and lay it in the pan and brush completely with butter, repeat this until you have 6 to 8 layers. Pour in spinach mixture.
Place a layer of fill on top and brush with butter, repeat this until you have 6 to 8 layers. Tuck edges into pan. Score 2 inch squares with a knife.
Bake for an hour. Serve warm.