SPANAKOPITA

 

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Ingredients

  • 1 c. diced onion
  • 1 tbsp of butter (for saute)
  • Butter for Phyllo
  • Package of Frozen Spinach (thaw and rinse)
  • 8oz of Feta Cheese
  • 3/4 c. of Cottage Cheese
  • Two Eggs
  • 1 Tbsp Dried Parsley
  • Salt Pepper Garlic to taste
  • 1 Package of Phyllo Dough (only use one of the packages, usually two come in a box)

Directions

  • In a frying pan, Saute Onion and butter until onions are almost clear.
  • In a large bowl, combine spinach (make sure water is drained out completely, squeeze water out), cheese, eggs, Parsley, onion, and spices.
  • Mix with hands or with wooden spoon.
  • Prepare Phyllo:
  • In a cake pan, Overlap phyllo so it goes over the sides of the pan both long ways and short.
  • Use 4 sheets at a time.
  • Melt butter and with a pastry brush brush over phyllo on each layer.
  • Leave 5 phyllo sheets for top.
  • Fill pan with mixture, fold over sides and cover with remaining phyllo.
  • Cover top with melted butter.
  • Not too much though.
  • Bake in 350 until phyllo is golden brown.

Notes

I got this recipe from my former dance teacher who was Greek. This is the best I could remember, she never measured anything :)

You can make the triangles by cutting a package of phyllo in half. Use two strips at a time. With a pastry brush, brush butter over entire strip. Add Spinach mix in the corner and fold over into a triangle. Every time you fold, brush with butter. Enjoy it's my favorite.

Categories: Appetizer  Lunch  Mediterranean  Oven  Side Dish 

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