Spanakopita
Ingredients
3 pkg. or 2 lb. fresh spinach or 2 pkg. frozen, chopped
1/2 cup butter, melted
pepper to taste
1 onion, finely chopped
1/4 cup olive oil or less
1/4 cup grated Parmesan cheese
1/2 pound feta cheese
1 tall container cottage cheese
4 eggs, slightly beaten
1/2 teaspoon dill
1 box phyllo pastry
Preparation
1
Wash spinach, de-stem, dry and coarsely chop.
2
Saute onion in oil until golden.
3
Mix egg with crumbled feta cheese, cottage cheese, spices and Parmesan cheese.
4
Add spinach and mix until well blended.
5
Line 11x14x2 inch pan with 8-10 sheets of phyllo, brushing each with butter.
6
Note: For ease in handling pastry, make sure it's completely thawed.
7
Top with spinach mixture.
8
Repeat procedure with another 8-10 pastry sheets.
9
Sprinkle top layer with water and slit top to vent steam.
10
Bake at 350 degrees for approximately 45 minutes or until golden brown.
Tools
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About
A Greek pastry filled with spinach, feta cheese, onions, egg, and seasonings wrapped in phyllo pastry.
Yield:
12.0 servings
Added:
Tuesday, December 1, 2009 - 1:54am
Comments
July 10, 2010
We don't normally use parmesan in Greek recipes and we certainly don't use cottage cheese. Call this spinach pie if you want, but please don't call it Greek spanakopita.