Spinach cake with tuna
- 2 cans of La Sirena tuna
- 3 cups spinach leaves, cooked
- 4 ounces panela cheese (feta), grated
- 1/2 cup chopped onion
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 2 beaten eggs
- 1 tablespoon butter
- 1/2 cup melted butter
- 1/2-pound phyllo dough
Preheat oven to 350F. In a bowl mix the spinach, grated cheese, tuna, onion, parsley, and salt, then add the eggs.
Butter spread the bottom of a large rectangular Pyrex, divide the Phyllo dough in two, then place half of the leaves smearing with butter between each one, fill with the spinach mixture and place the rest of Phyllo dough repeating the previous procedure. Cut into squares with a knife depending on the size you want.
Bake for 35 to 40 minutes or until clear golden. Let cool for 10 minutes and serve.
The dough will already be placed only to put the last sheet of dough.