This classic spinach pie is made with phyllo dough. Recipe from Martha Stewart Living, April 1996. To make an 11×15 inch pie. Yield: Ingredients: 4 tablespoons unsalted butter, 1/4 cup olive oil, 1 pound frozen phyllo pastry, 4 bunches (3 1/4 pounds) fresh spinach, washed, chopped, 1 1/2 cups chopped scallions, only light green and white parts, 1 cup chopped flat-leaf parsley, 6 large eggs, beaten, 1/2 pound feta cheese, 1 pound sheeps milk cheese, crumbled, 2 tablespoons fresh chopped dill, 1/4 cup uncooked wheat cream. Directions: 1. Preheat oven to 350 degrees. In a small skillet, melt butter and oil together over low heat. Brush an 11x15x2 inch baking pan with butter mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo. 2. Sprinkle about 2 cups of filling in pan. Cover with 2 sheets of phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling is used, about 4 layers. 3. Top with 7 sheets of phyllo, brushing each with butter mixture. Press edges gently to make layers adhere. Prick surface with a toothpick. 4. Bake for 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Stand for 1 hour before serving.
Chinese: 这种经典的菠菜馅饼是用phyllo面团制成的。食谱来自Martha Stewart Living，1996年4月。制作一个11×15英寸的馅饼。产量：配料：4汤匙无盐黄油，1/4杯橄榄油，1磅冷冻的phyllo糕点，4束（3 1/4磅）新鲜菠菜，洗净，
27.04.2023 @ 09:42
This classic spinach pie is made with phyllo dough. Recipe from Martha Stewart Living, April 1996. To make an 11×15 inch pie. Yield: Ingredients: 4 tablespoons unsalted butter, 1/4 cup olive oil, 1 pound frozen phyllo pastry, 4 bunches (3 1/4 pounds) fresh spinach, washed, chopped, 1 1/2 cups chopped scallions, only light green and white parts, 1 cup chopped flat-leaf parsley, 6 large eggs, beaten, 1/2 pound feta cheese, 1 pound sheeps milk cheese, crumbled, 2 tablespoons fresh chopped dill, 1/4 cup uncooked wheat cream. Directions: 1. Preheat oven to 350 degrees. In a small skillet, melt butter and oil together over low heat. Brush an 11x15x2 inch baking pan with butter mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo. 2. Sprinkle about 2 cups of filling in pan. Cover with 2 sheets of phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling is used, about 4 layers. 3. Top with 7 sheets of phyllo, brushing each with butter mixture. Press edges gently to make layers adhere. Prick surface with a toothpick. 4. Bake for 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Stand for 1 hour before serving.
Chinese: 这种经典的菠菜馅饼是用phyllo面团制成的。食谱来自Martha Stewart Living，1996年4月。制作一个11×15英寸的馅饼。产量：配料：4汤匙无盐黄油，1/4杯橄榄油，1磅冷冻的phyllo糕点，4束（3 1/4磅）新鲜菠菜，洗净，