Spanakopita RecipeAndy M.As requested:
2 Tb Oil
1 Bnch Scallions, minced
20 Oz Frozen Chopped Spinach, squeezed dry
½ Lb Feta Cheese, crumbled
½ Lb Cottage Cheese
¼ C Parmesan Cheese, grated
2 Ea Eggs
¾ tsp Dill
¼ tsp Mint
⅛ ts Black Pepper
⅛ C Parsley, minced
8 Tb Butter, melted
½ 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 13”x9” 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