Here is one other spinach recipe.
Spanakopita
Yield: 8 servings
Time: 1 1/2 hours
Tools: large saucepan or Dutch oven, wooden spoon, 9 x 13 inch baking pan oiled, brush
Ingredints:
1/2 Cup olive oil
2 Cups onion minced
1/4 tsp. salt
1 tsp. basil
1 tsp. oregano
2 1/2 pounds, fresh spinach, cleaned and de-stemmed
5 cloves garlic, minced
3 Tablespoons flour
1 lb. feta cheese, crumbled
1 Cup ricotta or cottage cheese
1 Tablespoon black pepper
1 lb. filo pastry leaves
Preheat oven to 375 degrees. Saute onion, salt, basil, and oregano in 2 Tablespoons oil for 5 minutes.
Add spinach and cook over high heat for at least 5 minutes, until spinach becomes limp.
Turn down to medium, stir in garlic and flour and cook for another 2-3 minutes.
Remove from heat and stir in the cheese and pepper. Taste and add more salt and pepper as desired.
Lay out a sheet of filo in the baking dish (it will overlap the sides). Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.
Spread half of the spinach mixture over the dough. Lay out another 8 sheets of filo as above. Spread the rest of the spinach on top, then lay out the rest of the filo.
Brush the top with oil and tuck the filo sheets into the pan.
Bake uncovered for 45 minutes, until golden-brown and crispy. This recipe was adapted from the New Moosewood Cookbook.