1/3 cup fine dry breadcrumbs
1/3 cup shredded Parmesan cheese
8 sheets filo dough, thawed
1/2 cup butter, melted
1/3 cup thinly sliced green onion
2 T olive oil
3 T flour
1/4 cup finely snipped oil-packed dried tomatoes
3/4 cup milk
3 eggs, beaten
1-1/4 cups ricotta cheese
3/4 cup crumbled feta cheese
1 (10-oz) package frozen chopped spinach, thawed and well drained (squeeze out excess liquid)
Preheat oven to 325F.
Combine crumbs and Parmesan cheese; set aside. Unfold filo dough; remove 1 sheet of dough. (Cover remaining dough with plastic wrap to keep it from drying out). Lightly brush filo with some of the melted butter; sprinkle with 1 T Parmesan cheese mixture. Place another sheet on top of the first; brush with butter and sprinkle with parmesan crumb mixture; repeat until all filo is used.
Gently ease filo into a 2-quart baking dish, pleating as necessary, be careful not to tear the dough. Trim edges with scissors so they extend 1/2-inch beyond the dish. Cover and set aside. Set remaining bread crumb mixture aside.
In a medium saucepan cook onions in hot oil for 1 minute; stir in flour and dried tomatoes. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Place beaten eggs in a medium bowl. Stir about 1/2 of the hot mixture into eggs to temper them; return all to the saucepan. Stir in ricotta cheese, 1/2 cup of the feta cheese, and the spinach. Spoon into prepared dish. With scissors, snip extended filo at 1-inch intervals. Top with remaining feta cheese and the remaining Parmesan crumb mixture.
Bake, uncovered, in preheated oven for about 45 minutes or until egg mixture is set and golden brown. Let stand 10 - 15 minutes before serving. Serve warm or at room temperature.
Serves 6 - 8
1/3 cup shredded Parmesan cheese
8 sheets filo dough, thawed
1/2 cup butter, melted
1/3 cup thinly sliced green onion
2 T olive oil
3 T flour
1/4 cup finely snipped oil-packed dried tomatoes
3/4 cup milk
3 eggs, beaten
1-1/4 cups ricotta cheese
3/4 cup crumbled feta cheese
1 (10-oz) package frozen chopped spinach, thawed and well drained (squeeze out excess liquid)
Preheat oven to 325F.
Combine crumbs and Parmesan cheese; set aside. Unfold filo dough; remove 1 sheet of dough. (Cover remaining dough with plastic wrap to keep it from drying out). Lightly brush filo with some of the melted butter; sprinkle with 1 T Parmesan cheese mixture. Place another sheet on top of the first; brush with butter and sprinkle with parmesan crumb mixture; repeat until all filo is used.
Gently ease filo into a 2-quart baking dish, pleating as necessary, be careful not to tear the dough. Trim edges with scissors so they extend 1/2-inch beyond the dish. Cover and set aside. Set remaining bread crumb mixture aside.
In a medium saucepan cook onions in hot oil for 1 minute; stir in flour and dried tomatoes. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Place beaten eggs in a medium bowl. Stir about 1/2 of the hot mixture into eggs to temper them; return all to the saucepan. Stir in ricotta cheese, 1/2 cup of the feta cheese, and the spinach. Spoon into prepared dish. With scissors, snip extended filo at 1-inch intervals. Top with remaining feta cheese and the remaining Parmesan crumb mixture.
Bake, uncovered, in preheated oven for about 45 minutes or until egg mixture is set and golden brown. Let stand 10 - 15 minutes before serving. Serve warm or at room temperature.
Serves 6 - 8
