4 packages (10 ounces each) frozen spinach, defrosted
7 slices day-old whole wheat bread with crusts removed
Water
¼ cup olive oil
3 garlic cloves, crushed in a garlic press
2 bunches scallions, minced
1 leek, minced
½ pound mushrooms
Salt and pepper to taste
2 tablespoons dill weed
1 tablespoon oregano
½ teaspoon cinnamon
1 tablespoon mint
6 eggs, beaten
¾ cup grated kefalotyri cheese
1 ½ cups water or chicken broth
1 cup freshly toasted coarse bread crumbs
Olive oil
1. Squeeze excess liquid from spinach. Sprinkle bread slices with water. Squeeze water out.
2. Heat olive oil in a large skillet. Saute garlic, scallions, leek, and mushrooms for 3 minutes. Remove from heat. Add salt, pepper, dill, oregano, cinnamon, mint, and spinach. Saute the mixture for 3 minutes. Add bread, eggs, cheese, and water; mix well.
3. Oil a 3½-quart baking dish and sprinkle bottom with bread crumbs. Pour in the spinach mixture.
4. Bake at 350°F 40 to 50 minutes, or until mixture is firm.
8 TO 12 SERVINGS