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Old 03-13-2019, 07:35 AM   #1
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Spanakopita Recipe

As requested:

SPANAKOPITA

2 Tb Oil
1 Bnch Scallions, minced
20 Oz Frozen Chopped Spinach, squeezed dry
Lb Feta Cheese, crumbled
Lb Cottage Cheese
C Parmesan Cheese, grated
2 Ea Eggs
tsp Dill
tsp Mint
⅛ ts Black Pepper
⅛ C Parsley, minced
TT Salt
8 Tb Butter, melted
Lb Filo dough at room temp.

Heat the oil in a skillet over medium heat and cook the scallions for 5 minutes. Do not brown. Set it aside to cool.

Defrost the spinach and press the water out of it. Place the spinach in a large mixing bowl and combine it with all the remaining ingredients, including the scallions, except the butter and filo. Taste the filling and salt to taste.

The recipe can be prepared ahead of time up to this point and refrigerated for a day or two.

Preheat the oven to 375 F.

Brush butter onto the bottom of a 13x9 glass baking dish.

Open the filo package and lay the sheets flat on the work surface. Cover with a damp towel. Keep the dough sheets covered during use.

Place a single sheet of filo into the buttered pan. Brush the filo in the pan with melted butter. Repeat until there are 10 buttered sheets in the pan.

Spread the filling evenly over the filo.

Continue layering buttered sheets of filo dough using the process described above on top of the filling using the remaining sheets. Butter the top layer.

Place the completed pan in the freezer for 15 minutes. Using a sharp knife, cut the Spanakopita into 12 squares.

Bake for 35-40 minutes or until golden brown. Cool the pan on a cooling rack for 20-30 minutes before serving.
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Old 03-13-2019, 09:43 AM   #2
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This sounds great, copied to my database. But what are “Ea eggs?”
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Old 03-13-2019, 10:07 AM   #3
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Quote:
Originally Posted by JustJoel View Post
This sounds great, copied to my database. But what are Ea eggs?
"Ea" stands for "each."
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Old 03-13-2019, 11:11 AM   #4
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This sounds great Andy. Can this be frozen?
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Old 03-13-2019, 11:14 AM   #5
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Sounds great Andy. Is there a way to freeze part of this? Sounds like too much for just me and DH to eat before we get tired of it.
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Old 03-13-2019, 12:16 PM   #6
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Thanks for this Andy. You really should add that beautiful picture to this thread.

I really want to make this because of it. It's great that you and SO made it together, and we'll do that too.

I have an intense dislike of Feta cheese however, so I'll be subbing it for Queso Fresco which should work just fine.
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Old 03-13-2019, 12:45 PM   #7
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Originally Posted by taxlady View Post
Sounds great Andy. Is there a way to freeze part of this? Sounds like too much for just me and DH to eat before we get tired of it.
Yes, you can freeze this. I made small ones for a party appetizer once, a week ahead of time. I think I baked them from frozen, for a little longer than you would fresh.
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Old 03-13-2019, 01:25 PM   #8
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Quote:
Originally Posted by JustJoel View Post
This sounds great, copied to my database. But what are Ea eggs?
2 Each. So there is a unit of measure with each ingredient.
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Old 03-13-2019, 01:26 PM   #9
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We freeze cooked filo dough recipes all the time. Sapnakopita and paklava. They thaw well.

No doubt you can freeze it uncooked too.
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Old 03-13-2019, 01:34 PM   #10
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Quote:
Originally Posted by GotGarlic View Post
Yes, you can freeze this. I made small ones for a party appetizer once, a week ahead of time. I think I baked them from frozen, for a little longer than you would fresh.
Did you make the sealed, triangular ones? I can understand how that would work. But, I can't see portioning the big one to freeze unbaked. Wouldn't it just all flow out the sides while you were portioning?

Quote:
Originally Posted by Andy M. View Post
We freeze cooked filo dough recipes all the time. Sapnakopita and paklava. They thaw well.

No doubt you can freeze it uncooked too.
Thanks, glad to hear they thaw well baked.
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Spanakopita Recipe As requested: SPANAKOPITA 2 Tb Oil 1 Bnch Scallions, minced 20 Oz Frozen Chopped Spinach, squeezed dry Lb Feta Cheese, crumbled Lb Cottage Cheese C Parmesan Cheese, grated 2 Ea Eggs tsp Dill tsp Mint ⅛ ts Black Pepper ⅛ C Parsley, minced TT Salt 8 Tb Butter, melted Lb Filo dough at room temp. Heat the oil in a skillet over medium heat and cook the scallions for 5 minutes. Do not brown. Set it aside to cool. Defrost the spinach and press the water out of it. Place the spinach in a large mixing bowl and combine it with all the remaining ingredients, including the scallions, except the butter and filo. Taste the filling and salt to taste. The recipe can be prepared ahead of time up to this point and refrigerated for a day or two. Preheat the oven to 375 F. Brush butter onto the bottom of a 13x9 glass baking dish. Open the filo package and lay the sheets flat on the work surface. Cover with a damp towel. Keep the dough sheets covered during use. Place a single sheet of filo into the buttered pan. Brush the filo in the pan with melted butter. Repeat until there are 10 buttered sheets in the pan. Spread the filling evenly over the filo. Continue layering buttered sheets of filo dough using the process described above on top of the filling using the remaining sheets. Butter the top layer. Place the completed pan in the freezer for 15 minutes. Using a sharp knife, cut the Spanakopita into 12 squares. Bake for 35-40 minutes or until golden brown. Cool the pan on a cooling rack for 20-30 minutes before serving. 3 stars 1 reviews
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