Ingredients
filo - one package (half of a box)
ricotta ~ 1 lb
feta ~ 1 lb
eggs - 4
salt and pepper
spinach - fresh or 2 small frozen packets
onion - one large
garlic - your pleasure
marinated artichoke hearts (in oil - purchased
dried mushrooms - the mix from Costco works well, but you can pick any euro-style dried mushrooms - Chinese dried are less interesting
Preparation
mix ricotta, feta, eggs, salt and pepper Lightly saute spinach in olive oil ’til clear, add garlic if you like, the spinach - cook over low heat to get rid of most water. If using mushrooms, put dried mushrooms in water, just to cover, in microwave for a minute. let sit to moisten the mushrooms - may help to have a bowl on top to put light pressure on the mushrooms. Then cut into smaller pieces, put in spinach with mushroom water, and let water gentley evaporate.
Oil (olive) bottom of lasagna or large rectangular pan, or similarly sized casserole lay 3 sheets of filo, and brush with more olive oil (or spread with fingers) Layer 3 piles of 3 filo sheets; you may want to lay them at right angle to prior layer. Then spread all or half of cheese mixture Then spread spinach mixture. if you saved some of the chees mixture put this on next, and put pieces of marinated artichokes (quarter or eight) on top. Lastly put layers of filo - 2 at a time across the top brushing olive oil between the layers. Bake 400 F for 45-60 minutes. Serve hot or cold. Do not reheat in microwave if you like your filo crispy.
