Spinach Hors D'Oeuvre - cooking recipe

Ingredients

2 pkg. frozen chopped spinach
1 lb. extra sharp cheese
1 lb. Ricotta cheese
8 oz. Feta cheese
6 eggs, beaten
1 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
2 small onions, chopped
1 pkg. filo dough (9 x 13-inch)

Preparation

Beat eggs.
Add all cheeses (grate sharp cheese).
Cook and thoroughly drain chopped spinach; set aside.
Add onions to cheese mixture.
Use liquid margarine to grease a 9 x 13-inch pan.
Take a damp towel and place on counter.
Add a piece of wax paper on top, then place filo dough on top (about 26 sheets).
Take each piece of filo dough and place on a piece of wax paper or foil and brush on (all over) each piece and start layering, using 1/2 the box of filo dough or approximately 13 pieces.