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  • 2 bags spinach
  • 1 bunch small parsley
  • 2 bunches green onions
  • 3 large onions
  • 1 bunch fresh dill
  • ½ quart olive oil
  • ½ cup rice
  • 6 ozs goat cheese (feta)
  • 9 pastry sheets
  • Salt and pepper to taste
Preparation Instructions

Wash the spinach and cut it into small pieces, also cut the parsley, green onion, and the fresh dill. Put all in a bowl, add salt, and squeeze. Strain in a colander. Grate the 3 large onions and brown in half the amount of olive oil. When the onion is golden brown, add the spinach and stir a little. Meanwhile, cook the rice slightly and add to the spinach. Brown for a few minutes. Remove from fire and add the cheese which has been broken into small pieces. Add some pepper.

Rub a rectangular baking dish with olive oil and place in it 3 or 4 pastry sheets, brushing each once with olive oil so that they do not stick together. The lower sheets should be a little bigger than the perimeter of the baking dish and should touch the sides. Then spread with 1/3 of the spinach mixture. Meanwhile, toast in the oven two pastry sheets of the exact same size as the baking dish. Place one on top of the spinach mixture. Spread another 3 sheets on top, brushing each with olive oil. Fold the ends of the sheets under and with a sharp knife, cut the upper sheets into a diamond-shaped pieces to make cutting easy later. Bake in a moderate oven (350 degrees) for about 1 1/2 hours or until all the sheets are golden brown. When you take it out of the oven, cover with dish towel until cool. Cut and serve cold.

Contributed by Mrs. Matina Millis, 1950

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