Ingredients
2 Pints Freshly Shucked Oysters, sauted in their liquid for 3 minutes with 1 Tbsp. of Unsalted Butter
10 cups Fresh Spinach, coarsely chopped (*or two 10 oz. packages frozen spinach, chopped and thawed)
1 cup fresh green onions or wild ramps, chopped
10 eggs, slightly beaten
2 cups feta cheese, crumbled
2 cups ricotta cheese
1 cup goat cheese, crumbled
4 Tablespoons Dijon Mustard
12 Tablespoons Unsalted Butter, Melted
12-16 Sheets Filo Dough
4 Tablespoons Fresh Squeezed Lemon Juice
Fresh Cracked Black Pepper
Several Drops Tabasco
Preparation
Combine spinach, onions, eggs, cheeses, mustard, 2 Tablespoons Melted Butter, cracked pepper and tabasco. Toss with lemon juice, then fold in oysters. Brush bottom and sides of a 10 x 15 inch glass baking dish with butter. Brush one sheet of filo dough with the butter. Top with the second sheet; brush with butter. Repeat using up 6-8 sheets, stacking dough and brushing with butter. Line bottom and sides of baking dish with layered filo. Spread evenly with spinach and oyster mixture. Cover with remaining filo sheets, brushing each sheet with butter. Bake at 350 for 50 to 55 minutes, or until golden brown. Cool 15 minutes. Serves 12-16.
(I always brush a little dijon mustard on the top of the last bottom sheet as well before covering it with the spinach mixture)
*If using frozen spinach, drain well and squeeze out excess liquid.
