Spanakopita
Ingredients
3 packages of frozen chopped spinach | ||
4 scallions, chopped | ||
2 tbs olive oil | ||
3 eggs slightly beaten | ||
1/4 cup chopped parsley | ||
2 cups cottage cheese | ||
4 oz feta cheese, crumbled | ||
1/2 cup Parmesan cheese | ||
1 tbs oregano | ||
kosher salt and fresh cracked pepper to taste | ||
1 cup butter, melted | ||
1 package if frozen phyllo dough,thawed |
This is delicious savory Greek pastry.
- Cook spinach according to package directions. Don’t use salt.
- Drain and squeeze dry.
- Cook scallions in oil until soft.
- Add to spinach.
- Combine spinach mixture with eggs, parsley, cheeses and seasonings.
- Mix well and set aside.
- Lightly butter bottom and sides of a 9x12x2 baking pan.
- Cut phyllo sheets in half crosswise and trim to fit pan. Be careful as the phyllo sheets are very delicate and tear easily.
- Layer half of the phyllo sheets 1 at a time in the pan brushing each sheet lightly with melted butter.
- Brush top layer with butter and Score the dough into serving size pieces with the tip of a sharp knife.
- Bake at 350 degrees for 40 to 45 minutes or until golden brown.
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