- 1 pk Filo Factory filo pastry
- 2 pks. of frozen puff pastry
- 6 lbs of organic spinach
- 5 lbs feta cheese, crumbled
- 4 lbs grated gruyere cheese
- 1 large (2 small) bunch fresh dill, chopped
- 4 large onions, chopped and saut?ed in olive oil
- 4 eggs, beaten
- 6 handfuls of uncooked white organic rice
- 1 stick unsalted butter, melted
- ? cup olive oil
- Preheat oven to 375*.
- Run frozen spinach under hot water to defrost. Squeeze out water and place in large bowl.
- Add feta, dill, onion, gruyere, eggs, and rice. Mix well.
- Add the olive oil to the pot of melted butter. Brush bottom and sides of lasagna pan with butter/oil mixture.
- Spread one package of puff pastry on the bottom of each chaffing pan. (Most packages have 2 sheets, and you will need both to cover the bottom of the pan)
- Divide the spinach filling in half, and put each half into the chaffing pans, spreading the filling out evenly.
- Open filo pastry and lay out on work surface. The pastry is about 1-1/2" too wide for the chaffing pan and about 1? too short, so I cut along the long side of the pastry, to make it narrower, and use the cut pieces to add to the length.
- Lay out first sheet of filo, over the spinach, and add a little extra length, using the cut off pieces.
- Brush with oil/butter mixture, using a wide pastry brush.
- Repeat on the other pan, and continue layering the filo pastry between the two pans, brushing with oil in between each layer, until all of the filo is used up.
- Cut pieces before baking. I cut it into 4 pieces across the short side, and then 6 pieces down the long side, for 24 pieces total.
- The second pan can be frozen, to use at a later date.
- Bake at 375* for 50 min. or until golden brown.
Step by Step Photo Instructions
Run frozen spinach under hot water to defrost. Squeeze out water and place in large bowl. Add feta, dill, onion, gruyere, eggs, and rice. Mix well.
Add the olive oil to the pot of melted butter. Brush bottom and sides of lasagna pan with butter/oil mixture. Spread one package of puff pastry on the bottom of each chaffing pan.
Divide the spinach filling in half, and put each half into the chaffing pans, spreading the filling out evenly.
Open filo pastry and lay out on work surface. Open filo pastry and lay out on work surface. The pastry is about 1-1/2″ too wide for the chaffing pan and about 1? too short, so I cut along the long side of the pastry, to make it narrower, and use the cut pieces to add to the length.
Brush with oil/butter mixture, using a wide pastry brush. Repeat on the other pan, and continue layering the filo pastry between the two pans, brushing with oil in between each layer, until all of the filo is used up.
Cut pieces before baking. I cut it into 4 pieces across the short side, and then 6 pieces down the long side, for 24 pieces total.
Bake at 375* for 50 min. or until golden brown.
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