- spinach - 300 grams
- butter - 1 Art. a spoon
- bulb - 1 piece (diced)
- garlic - 2 teeth
- Ricotta - 1 cup
- eggs - 2 pieces
- egg whites - 2 pieces
- parsley - 2 st. spoons
- dill - 1/4 cup
- Parmesan cheese - 1 glass
- cumin - 1/4 teaspoons
- salt - 1/2 teaspoonfuls
- freshly ground pepper - 1/4 teaspoonfuls
- test filo - 8 pieces (sheets)
Preheat the oven to 190 degrees. Coarsely chop the spinach leaves, set aside. Heat the oil in a skillet over medium heat. Add the onions and garlic, cook until soft, about 3 minutes. Add spinach, fry bright green, about 2 minutes. Put the mixture in a colander for cooling. Press lightly with paper towels to remove any excess liquid. In a medium bowl, mix ricotta, eggs, egg whites, parsley, dill, parmesan, cumin, salt and pepper. Add to the chilled spinach mixture, set aside. Dampen the dish towel with water, squeeze well. Put the dough on the work surface. Cover with a plastic wrap, then a towel. Slightly sprinkle the cake pan with oil. Get 1 sheet of dough, put in a prepared form and lightly sprinkle with oil. Repeat with the remaining sheets, sprinkling with oil each sheet. Evenly distribute the filling on top. Bake until golden brown, about 1 hour. Allow to cool for 15 minutes, cut and serve.
Servings: 6-8