1/4 cup raisins
1/4 cup pine nuts or English walnuts, chopped
2 bunches fresh spinach
2 tablespoons butter
1 large onion, chopped
Juice of 1/2 lemon
Salt and pepper to taste
6 eggs, lightly beaten
8-10 ounces goat cheese (may use plain, thick Greek yogurt)
1 cup melted butter
1/2 cup olive oil
1/2 pound phyllo dough
Soak raisins in boiling water; let sit for 15 minutes and drain. Dry roast nuts by shaking in a pan over medium heat until lightly browned; cool. Wash, dry and rough cut the spinach. In large skillet, melt 2 talble spoons butter; add onion and sauté until soft. Add spinach and cook until wilted. Add raisins and nuts, then add lemon juice, salt and pepper. Add eggs, goat cheese/yogurt and mix well. Butter a 9-by-13-inch baking pan. Combine melted butter and olive oil; stir to blend well. Line baking pan with 5 sheets of phyllo dough, brushing each with butter/oil mixture as you lay them in. Spread spinach mixture over dough sheets, then top with remaining sheets, also buttering each one. Brush the top sheet well. Bake at 350 degrees for 45 minutes; cool 15 minutes before cutting into squares. Serves 10.
