Spanakopita (spinach And Cheese Pie)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 10 ounces frozen spinach, thawed and squeezed dry (or 6 cups fresh, steamed)
• 6 ounces feta cheese, crumbled
• 1 small onion, minced
• 1 cup small curd cottage cheese
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
• 2 teaspoons dried dill
• 1/2 teaspoon salt
• 3 eggs, beaten
• 1 tablespoon margarine or 1 tablespoon butter, softened
• 1/2 margarine or 1/2 butter, melted
• 8 ounces packages filo pastry, thawed

Recipe

• 1 mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
• 2 add beaten agges and combine well.
• 3 brush bottom and sides of a 9x13 baking dish with the softened butter.
• 4 unfold the filo leaves and cut in half, crosswise.
• 5 wrap and refreeze one half of the filo.
• 6 cover the other half of the filo with a damp towel.
• 7 gently separate one filo leaf from the stack.
• 8 place it in the baking dish and fold over the edges to fit the bottom of the dish.
• 9 brush the entire surface of the filo lightly with melted butter.
• 10 repeat steps 7-9 until you have used half of the filo leaves.
• 11 preheat the oven to 350.
• 12 spread the spinach mixture evenly over the filo in the dish.
• 13 layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
• 14 cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
• 15 cook uncovered until golden, about 35 minutes.
• 16 let stand 10 minutes before cutting.