1. Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside. 2. Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside. 3. In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside. 4. In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang. 5. Over that, carefully layer the onion mixture, then the spinach, then the cheese. 6. Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated. 7. Roll-up the overhanging dough to form a seal. Brush top with melted butter. 8. Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done. 9. Allow to cool to room temperature before eating. ---------------------------------------------------------------------------
Nutrition
Ingredients
