It is said that an army travels on its stomach. The same could be said of some cruising boats. We have whittled our provisions down to about a week’s worth, and Janet can still come up with meals like this!*
Thaw and cook two packages chopped spinach.
In a bowl, mix 1.5 cups finely shredded mozzarella + 1 cup grated Parmesan + 1.5 cups of crumbled feta + 4oz cream cheese (diced). Mix well with two beaten eggs.
Add 1 tsp dill + 1/4 tsp nutmeg + 1/4 tsp Cavendar’s Greek Seasoning +1/2 tsp salt.
Mix well and add well drained cooled spinach mixture and cover and refrigerate.
Finely chop 1/2 purple onion + 1/2 yellow onion + 2 shallots + 3 cloves of garlic + 3 green hydroponically grown onions** Sauté in 1/3 cup olive oil 3-4 minutes after these cooled add the juice of one lemon.
Fold all this into the spinach mixture.
Prepare Athena brand phyllo according to directions and then layer 12 sheets with butter brushed between in greased 9×13 pan sealing the edges. Then spread the spinach mixture across the phyllo to the edges of the pan and then repeated the 12 sheet phyllo/butter layer on top of that. Press down and then fold the phyllo edges under.
Slit top of phyllo (don’t go through to spinach) ten times and then re-brush with butter.
Let sit for 30 minutes before baking in 375 deg F oven for one hour.
Let rest for 12 minutes before serving.
Stand back to avoid injury from hungry, scent-teased diners.
*This is a synthesis of three recipes
**After cutting the green shoots short, Janet puts the onion bulbs in water and voila, more green shoots (5-7 days) — three to four harvests are possible before they become papery.