|2 bunches spinach (washed, chopped, and steamed)|
|1 cup ricotta cheese|
|6 ounces feta cheese (crumbled)|
|½ cup Parmesan cheese|
|2 tablespoons sour cream|
|2 teaspoons flour|
|½ teaspoon nutmeg|
|½ teaspoon salt (optional)|
|¼ teaspoon black pepper|
|¼ cup chopped fresh parsley|
|1 package filo sheets (thawed)|
|½ cup melted butter|
|With wooden spoon beat ricotta, feta, and Parmesan cheeses with sour cream, flour, back pepper, salt, and
nutmeg until well mixed. (The cheeses used in this recipe are sometimes salty, so salt may be omitted if
you like.) Stir in parsley and spinach.|
Cut filo in half, crosswise. Cover it loosely with a damp paper towel to keep it from drying out. With a pastry brush lightly coat the bottom of a 9 x 13-inch baking pan with butter. Line the pan with one sheet of filo, and brush lightly with melted butter. Place another sheet of filo in the pan, and brush with butter. Repeat this until you have used half of the filo.
Spread the spinach-cheese mixture evenly over the filo. Cover with another sheet of filo and brush lightly with butter. Repeat with the remainder of the filo. Cover the top layer with butter. Cover with aluminum foil and refrigerate for at least 2 hours.
Preheat oven to 375°
Immediately before baking, score top layer of filo with a sharp knife to mark serving-size portions. Bake uncovered for 45 minutes, or until the top is golden. Cool slightly before serving.
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