Spanakopita Recipe
Ingredients
- 1 package filo dough thawed overnight in the refrigerator*
- 3 10- ounce packages frozen chopped spinach thawed (or use 2 16-ounce packages)
- 1 bunch fresh scallions or 1 medium onion chopped
- 1 bunch fresh dill chopped
- 2 sticks unsalted butter
- 1 pound goat or sheep milk feta cheese crumbled
- 2 cups cottage cheese
- Handful of grated parmesan cheese
- 3 large eggs + 1 extra yolk
Instructions
- Melt 6 Tbs. butter in a sauté pan and add scallions and dill. Saute until transparent.
- Squeeze excess water from the spinach. You can use a dish towel to wring out the moisture.
- Beat the 3 whole eggs in a large mixing bowl and add the spinach, sautéed scallions and dill, feta, cottage cheese, and grated cheese. Mix well together.
- Melt remaining butter. Brush the bottom of a 13x9 baking dish with melted butter. Place 10 sheets of filo dough one sheet at a time into the baking dish, brushing each sheet with melted butter. Put filling into baking dish. Add 10 more sheets of filo dough, buttering each one. Beat the egg yolk and brush the top sheet of filo with the egg. Cut into squares before baking (12 or so).
- Bake at 350 degrees for about 1 hour or until golden brown.
Notes
*If the package has 20 13 x 20-inch sheets, just cut the stack in half to make 20 13 x 10-inch sheets and save the other stack for another time.