I've made it, and you never get it as thin, even with the pasta machine.
Whole foods and trader joes both carry filo.
The recipe I use to make the filling, though, is like this---
Filling--
4 to 5 eggs. adjust for large/jumbo
2 cups of feta (about a pound) I use sweet french. You can add another cup if you like feta. I do.
1 cup of cottage cheese (full fat.) Again, you can add more if you like it cheesy.
2 large onions, diced.
2 1/2 lbs of spinach. You can use fresh or frozen, but if frozen, you've got to thaw it and squeeeezzeeeee it dry.
Herbs--basil, oregano, dill, kosher salt, and pepper. Fresh, especially the dill.
Mix the eggs well, and then combine with the feta, cottage cheese and a half teaspoon of salt. Drain it in a fine sieve, with cheesecloth.
Saute the onions until soft and brown, season with salt and pepper, then add the spinach until it is wilted, salting and peppering very lightly. If using frozen, make sure the water burns off. Add basil, oregano and dill...I like to use fresh basil, a couple of chopped tablespoons, about a teaspoon of dried oregano, and about three tablespoons of fresh dill. Let it cool. When cool, mix with cheese.
I like to let the filling rest overnight, draining, but you don't have to. If you do drain overnight, let the filling rest for an hour outside of fridge before assembling.
To assemble, melt a stick of butter. Add about a 1/4 of olive oil. Then take the filo, which you have defrosted according to pkg directions, and lay down a leaf in a well-buttered 11x15 pan. Paint the leaf lightly with the butter/oil mixture, and then lay another leaf down--use about 10-12 of them, and keep brushing. You want to stagger the placement so that the leaves overlap up the pan about an inch or two overhanging all sides. Work quickly, and keep a damp paper towel on the filo stack. When you have the bottom and sides covered, spread the filling gently, and then, fold the overhang back, covering the edges, and brushing with butter/oil. Then use about 10 sheets to cover the top, laying and brushing. You don't have to be neat...filo is forgiving. You want the filling completely encased.
Bake immediately at 375 for 45-55 mins, until golden brown and bubbling. This also freezes, refrigerates ahead, and reheats pretty well. If you aren't baking it right away, I spray the top with cooking spray (or you can rebrush) right before the oven. Let sit 5 mins before slicing into it.
Enjoy
= new reply since forum marked as read
