This is what it looked like when I took it out of the oven:
You might be wondering what that yummy oozy redish yellow stuff is? It’s melted feta cheese (1 pound) and my home grown RED Chinese spinach. My son and I harvested 2 pounds of Chinese spinach from our garden.
I hadn’t used phyllo dough since I was 14-years-young in Girl Scouts, making baklava. I bought the sheets of phyllo dough in the freezer section of my local market. Here is another shot:
The recipe is from the eleventh printing (1990) of the cookbook Popular Greek Recipes by the Ladies of the Philoptochos Society in Charleston, South Carolina. I bought the book in 1994.