Posted by: scooby 05-26-99 3:19 PM
Spanikopita by scooby
Yield: 35 pieces
1 pound phyllo pastry
2 packages fresh spinach or 5 packages frozen, chopped spinach, drained and squeezed dry
4 bunches green onions
1 bunch fresh parsley
3 tablespoons dried dill weed
1/2 cup flour
1 cup milk
1 dozen eggs
1 1/2 pounds butter
8 oz cottage cheese
1 pound feta cheese
1 cup Parmesan cheese
Salt to taste
Preheat oven to 375.
Melt butter and skim off salt. Wash fresh spinach, cup up, drain, salt and set aside.
If using frozen spinach, thaw, drain, salt and set aside.
Chop finely, onion and parsley.
Melt butter in saucepan and add flour. Stir. While stirring constantly add milk in a thin stream to make a thick sauce. Cover and set aside.
Making sure all excess water is out of spinach, mix in onions, parsley and dill and 1/2 of remaining butter.
Beat eggs and add crumbled feta and cottage cheese.
Add Parmesan cheese to cream sauce, then mix into egg mixture. Add this to greens, mixing well.
Butter bottom and side of pan, size 15 x 10x 2 inches.
Place 5 8 layers of phyllo on bottom, buttering each sheet.
Spread a portion of spinach mixture in pan and top with 2 sheets of phyllo, buttering each sheet.
Repeat this procedure until all spinach mixture and phyllo are used.
Cover top with 8 - 10 sheets of phyllo, buttering each sheet.
Before baking, use a sharp knife to cut entire Spanakopita lengthwise in rows of desired width.
Bake for 30 minutes, then reduce heat to 350 degrees and bake for 1 hour.
Cool before cutting crosswise rows to make individual squares.
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