"gloria.p" > wrote in message
...
> Paul M. Cook wrote:
>
>>
>> I seldom use a formal recipe.
>>
>> I use spinach (2 pounds no stems cooked till wilted in EEVO then chopped,
>> eggs (usually 3 or 4), feta (whole 8oz package), chopped dill to taste,
>> parsley to taste and chopped scallions plus some lemon juice, salt and
>> pepper. Parmesan makes for a great addition.
>>
>> Lay down 4-5 full layers of dough in a rectangular glass baking dish and
>> fold the edges over the sides. Add the spinach mixture then fold the
>> dough over the mixture. Now lay down 4 or 5 more layers of dough trimmed
>> to fit the pan. Then using a very sharp knife, cut it into six big
>> squares. Then bake.
>>
>> Makes a fabulous dish.
>>
>
>
> No butter on the dough?

I assumed that was understood. Yes, plenty of butter between layers and on
top. I use a nylon paint brush which I use only for cooking.

Paul