Title: Elizabeth's Spinach Pie With Rosemary
Categories: Vegetarian Phyllo
Yield: 4 Servings

1	bn	Spinach (about 20 leaves)
2	ts	Rosemary leaves, fn chopped
1/2	c	Fetta cheese, crumbled
1/2	c	Ground nutmeg
2		Eggs, beaten
		Salt (optional as the fetta cheese is very salty)
		Pepper
12		Sheets filo pastry
1	tb	Butter, melted

Strip the leaves from the spinach stalks (use the stalks in soup or a Chinese dish), and chop them finely. Put them in a saucepan with a little butter and rosemary; steam lightly until cooked. Drain well in a colander, reserving some of the water. When cooled, the spinach may be pureed in a blender with a little of the water, if the extra smoothness is desired.

Put the spinach and rosemary mixture in a bowl with the cheese, nutmeg and eggs; stir until well mixed. Transfer to a buttered ovenproof dish and cover with the filo pastry usingh two sheets at a timre and brushing with melted butter until all the pastry has been used.

Bake in a moderately hot oven (180C/350F/Gas 4) until heated through and the pastry is brown and crisp. Eat while hot.

May be served as an accompaniment to a main dish (serves 6), or as a light meal (serves 4) with hot buttered bread or rolls.

Hemphill's Book Of Herbs.

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