Spinach and Feta Filling
Veggie Box spinach (washed, dried, and chopped)
Veggie Box parsley (washed, stems trimmed, finely chopped)
1 Veggie Box onion (finely chopped)
2 Veggie Box garlic cloves (minced)
2 Tbsp extra virgin olive oil
4 eggs
10.5 oz feta cheese (crumbled)
Optional: 2 tsp dried dill
Crust
1 16oz package filo dough (thawed)
1 cup extra virgin olive oil

1 Veggie Box onion (finely chopped) 2 Veggie Box garlic cloves (minced) 2 Tbsp extra virgin olive oil 4 eggs 10 5 oz feta cheese (crumbled) 1 16oz package filo dough (thawed) 1 cup extra virgin olive oil

Preheat oven to 325F. In a mixing bowl add spinach and remaining filling ingredients then stir until well combined. Unroll the filo sheets and place between two slightly damp kitchen towels. Prepare a 9 1/2" X 13” baking dish by brushing the bottom and sides with olive oil. To assemble, line dish with 2 sheets of filo letting them cover the sides of the dish. Brush with olive oil then add two more sheets in the same manner and brush with olive oil. Repeat until 2/3 of the filo is used. Spread the spinach and feta filling over the filo crist and top with two more sheets, then brush with olive oil. Continue to layer two sheets at a time brushing with olive oil in between until all sheets are used. Brush top layer with olive oil and sprinkle with few drops of water. Fold the flaps or excess from the sides (they can be crumbled a little) and brush folded sides well with olive oil. Bake for one hour at 325F or until filo crust is crisp and golden brown. Cut into squares and serve.