SPANAKOPITA

 

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Ingredients

  • 5 eggs
  • 3 10-oz packages of frozen, chopped spinach, defrosted (ring out any water using cheesecloth or dishrag)
  • 8 ounces of cream cheese
  • 8 ounces or more of crumbled feta cheese
  • 8 ounces of small curd cottage cheese
  • Olive Oil
  • 2 bunches of chopped green onions, sauteed
  • 1 tablespoon of parsley
  • Dill, fennel (optional)
  • 3 tablespoons of Parmesan cheese
  • 1 1-lb box of phyllo pastry
  • 1 stick of butter

Directions

  • In a mixer, beat the eggs until fluffy. Add everything else (except the phyllo dough and butter) gradually, just until mixed.
  • Melt the stick of butter. Using a pastry brush, butter a 9×13x3 inch pan.
  • Line the bottom of the pan with half the box of phyllo, buttering between each layer. Add spinach filling and spread evenly.
  • Top with a little extra crumbled feta, if you have some left.
  • Place the remaining phyllo on top, again buttering between each sheet.
  • “Baptize” the top with a little water and bake at 350 degrees until brown and crispy on top, approximately 45-50 minutes.
  • If the phyllo starts to get too brown, cover with foil.

Notes

Originally published in I Like You: Hospitality Under the Influence by Amy Sedaris)

Categories: Side Dish  Vegetable 
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