Ingredients
- 1 8-ounce package whipped butter
- 1/2 cup canola oil
- 3 bunches of green spinach, stemmed and chopped
- 1/2 small onion, chopped
- 1 egg
- 1 cup sour cream
- two tablespoons plain yogurt
- 1 teaspoon salt
- two tablespoons of butter and oil mixture, according to directions
- 20 sheets prepared phyllo dough, thawed if frozen
Directions
Preheat oven to 400 levels F.
Combine butter and canola oil inside a saucepan and warm over low heat until butter is melted. Stir to mix. Reserve two tablespoons mixture for that filling.
For that filling: Inside a large bowl, combine the green spinach, onion, egg, sour cream, yogurt, salt, and also the two tablespoons from the butter-oil mixture, and blend well. Put aside until needed.
Make use of the remaining butter-oil mixture to organize the phyllo dough. Brush butter-oil mixture onto a baking sheet and lay lower 1 sheet of phyllo. Brush a lot of butter-oil mixture on the top from the phyllo. Still layer 9 more sheets with butter-oil. Spread green spinach topping evenly over tenth sheet of phyllo. Top green spinach with 10 more sheets of phyllo, brushing butter-oil on every layer. Show up edges of dough and press to close.
Bake green spinach cake for forty-five minutes, until top is golden and risen. Make use of a knife to determine the bottom to make certain it's nice crispy. Let awesome for 15-20 minutes. Slice and serve.
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