(1½ hours 30 min prep - 8 servings)
1/2 lb filo pastry (12 sheets)
8 tablespoons butter, melted
6 tablespoons crumbled feta cheese
2 cups cooked spinach, squeezed dried
1 tbs sunflower oil
1/2 cup sliced mushrooms
1 small onion, chopped
2 garlic cloves, chopped
1 tsp fresh parsley, chopped
1/2 teaspoon salt
fresh ground pepper
1/4 teaspoon nutmeg
1/4 cup cream
1 tablespoon flour
3 hard-boiled eggs, sliced
Heat oil in a frying pan and when hot fry the mushrooms till golden. Add the onions and garlic and fry until onion is transluscent. Add the spinach and fry one more minute stirring often. Remove from heat and stir in the parsley. Put aside to cool.
Brush a 9 x 12 x 2 inch baking pan with butter. Cover with 3 layers filo dough, brushing the surface of each layer with melted butter. Sprinkle 1 tablespoon crumbled feta cheese over the third layer. Cover with 3 more layers, brushing each layer with butter. Combine 4 tablespoons crumbled feta cheese with the spinach mixture, salt, pepper, nutmeg, cream and flour and mix well. Spread over the layered dough and cover with the egg slices.
Repeat the procedure with the remaining 6 leaves of dough, brushing the top layer generously with melted butter.
Bake in a preheated 350f degree oven for 50 minutes until crisp, flaky and golden.
Cut into serving pieces and serve hot or cold.