A great spinach recipe for every taste:
(*) One cake (cake springform pan 24 cm ø) is enough for 6 to 8 people.
Rinse the spinach thoroughly. Place dripping wet in a large frying pan and steam until tender and collapsed. Drain into a colander and squeeze well, then chop coarsely. Thaw or defrost frozen spinach well, then squeeze and chop as well.
Remove the skin from the onions and chop finely. Chop the dill as well. Heat the butter (1). Sauté the onions in it until golden. Add spinach and dill and sauté for five minutes, turning frequently. Cool.
Mix eggs and milk in a large baking bowl. Finely crumble feta and add. Only now season the mixture moderately with salt as well as enough freshly ground pepper. Stir in the spinach.
Melt the second unit of butter (2) in a small pan. Using the bottom of the springform pan, cut out a circle from each of seven layers of filo pastry and set aside. Place the edge of the mold and butter the mold. Cut the remaining dough into wide sheets and brush with a tiny bit of butter. Spread the tart springform pan with it in several layers, one on top of the other, so that the pastry sheets overlap and hang over the edge of the pan. Pour in the spinach mixture and fold the edges of the pastry over the filling. Brush with butter. Also butter the seven rondelles and place on top as a lid. Top with d
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