Spanakopita

Our daughter Karen prepared this classic Greek dish as an appitizer for our lobster dinner. She mixed 3 beaten eggs with 1/4C finely diced green onion, 8oz. feta cheese, 1/4C parmesan cheese, a dash of nutmeg and 2T fresh chopped dill. Into this mixture is folded 2 packages of WELL drained chopped spinach. Set the mixture aside. Spread one sheet of phylo dough with butter, top with another layer dough, butter, etc. to make 6 layers. Spread the filling on the dough and roll into a jelly roll. Brush with more butter and bake at 375 F for 30 min. This recipe made three logs like the one pictured; an appetizer portion for 8. We served it with beer but Retsina would be a nice touch. http://www.wineloverspage.com/wines/wt030398.shtml