Spinach casserole

Ingredients for 6 servings:

• ½ kg young leaf spinach or 2 packs of frozen leaf spinach
• 2 large puff pastry or better filo sheets
• 2 bunch spring onions
• 2 bunches of dill
• 300 g sheep’s cheese, more to taste
• salt and pepper
• 1 egg(s)
• Garlic to taste and preference
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spread the filo or puff pastry sheets (the large ones) out on a baking sheet lined with baking paper (preferably in a roasting pan), and brush with olive oil. Finely slice the spring onions. Sauté in a little oil. If desired, add crushed garlic. Let the cleaned and washed spinach just wilt. Thaw any frozen spinach, otherwise proceed as above. Finely chop the two bunches of dill, including the stems, and mix with the spinach. Do not allow to cook any further. Season with salt and pepper, and add the crumbled feta cheese. Place on the puff pastry sheets without any liquid, then cover with the second puff pastry sheet. Beat the egg and spread it on the puff pastry. Bake in a preheated oven at 180°-200°C for about 30 minutes. Can be served hot or cold.