Spanakopita


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Serves | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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.


Questions, Comments & Reviews



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