Sunday, January 23, 2011

Phyllo Spinach

Spinach Phyllo
Creme de Colorado Cookbook
Jr. League of Denver
2 medium onions, finely chopped
1/2 pound of sliced mushrooms
1 tablespoon butter
3 ounces of cream cheese
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
salt and pepper
juice of 1/2 lemon
2 tablespoons flour
1 egg, beaten
1/2 cup sour cream
1/2 pound of phyllo dough, thawed
1/2 cup butter, melted
3/4 pounds of swiss cheese, thinly sliced
Saute the onions and mushrooms in the butter. Mix in the cream cheese and spinach, salt, lemon juice, salt and pepper and flour, the beaten egg and sour cream. Combine all these ingredients. Using your 9x13 baking pan, or a larger pan the size of the phyllo dough as long as the sheet has a rim, cut the dough to this measurement. lay out 3 layers of the phyllo dough and brush this with the melted butter. Then lay 3 more layers and brush with more butter. Spread about 1/2 of the spinach mixture on top of the buttered phyllo. Cover this mixture with 1/2 of the thinly sliced swiss cheese. Add a few more layer of phyllo and brush with butter. Add the remaining spinach mixture and the swiss cheese. Add the other 3 or 4 layers of phyllo dough and brush with butter. Add the last 3 or 4 layers of dough and using a sharp knife cut thru a couple of layer of phyllo dough to mark your serving sizes and brush with butter. Bake uncovered at 375 degrees or til golden brown

1 comment:

  1. I made this the other day. Very good. I'm glad that you post recipes from the Colorado cookbook as Jennifer is holding mine hostage.