Spinach Borek - cooking recipe

Ingredients

1/4 lb. Feta cheese
1/2 lb. Monterey Jack cheese
1 c. or 8 oz. cream cheese
3/4 c. pine nuts
2 Tbsp. dill
3 eggs
salt
1/2 lb. Gruyere or Romano cheese, grated
1 large bunch fresh, washed and chopped spinach
1/8 tsp. cayenne pepper
1 1/2 to 2 cubes melted butter
1 lb. box filo dough

Preparation

Heat oven to 350\u00b0.
Use about 1 1/2 pounds of cheese.
You may use any combination or proportion as long as the total amount is about the 1 1/2 pounds.
Do not open the filo package until butter is melted and filling prepared.
Place a damp, well wrung out towel over the filo that you are about to use.
Have eggs and cheese at room temperature.
Put eggs, cheese, dill and cayenne in blender and mix well.
Put mixture into bowl and add spinach and nuts. Stir and blend.
Using a 2-inch wide paint brush dipped in melted butter, butter 8 or 10 sheets of filo dough, 1 at a time and place 1 on top of another in a large buttered 9 x 13 x 2-inch baking pan. Spread filling evenly over these sheets.
Butter 8 or 10 more filo sheets.
Place them on top of the filling.
Cut borek into serving size pieces.
If borek is difficult to cut, put pan into refrigerator for an hour; it will then be much easier to cut.
It can also be frozen at this point and baked later.
Bake for 30 to 40 minutes at 350\u00b0 or until top is nicely browned.