PREPARATION:

Method

1. In a bowl, mix 2 of the eggs, milk, water, and 1 teaspoon of the salt with a whisk. Set aside.
2. Saute onions in a generous spray of olive oil. Remove and cool. Combine cooled onions, spinach, kale, mint, feta, kasseri and remaining eggs. Season with salt and pepper and mix well. Grease a 9- by 13-inch casserole dish with a spray of olive oil.
3. To begin, place two sheets of the pastry in the bottom and over the sides of the dish. Take another two sheets of pastry, fold in half, and place in the bottom of the dish over the phyllo. Continue layering phyllo in this manner, until halfway through the pastry. Then, place the entire spinach-cheese filling onto the phyllo stack. Resume layering the pastry over the filling until you have used all of the pastry. Then, fold the sides of the bottom layer over the top. Spray generously with the olive oil spray making sure not to miss any of the phyllo, then brush with the reserved egg mixture.
4. Cover the casserole with plastic wrap and refrigerate for 2-3 hours.
5. Preheat oven to 350 degrees F. Bake the casserole, uncovered, until golden brown, 45 to 50 minutes. Remove and allow to cool slightly before serving. May be served warm or at room temperature.

   This recipe was featured in the Tempting Turkish Episode of Emeril Green.