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Categories:Viewed: 38 - Published at: 4 months ago
Ingredients
- 10 ounces frozen spinach, thawed and squeezed dry (or 6 cups fresh, steamed)
- 6 ounces feta cheese, crumbled
- 1 small onion, minced
- 1 cup small curd cottage cheese
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 2 teaspoons dried dill
- 1/2 teaspoon salt
- 3 eggs, beaten
- 1 tablespoon margarine or 1 tablespoon butter, softened
- 1/2 margarine or 1/2 butter, melted
- 8 ounces packages filo pastry, thawed
Method
- Mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
- Add beaten agges and combine well.
- Brush bottom and sides of a 9x13 baking dish with the softened butter.
- Unfold the filo leaves and cut in half, crosswise.
- Wrap and refreeze one half of the filo.
- Cover the other half of the filo with a damp towel.
- Gently separate one filo leaf from the stack.
- Place it in the baking dish and fold over the edges to fit the bottom of the dish.
- Brush the entire surface of the filo lightly with melted butter.
- Repeat steps 7-9 until you have used half of the filo leaves.
- Preheat the oven to 350.
- Spread the spinach mixture evenly over the filo in the dish.
- Layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
- Cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
- Cook uncovered until golden, about 35 minutes.
- Let stand 10 minutes before cutting.
