LOCATION: Recipes >> Appetizers >> Spanakopita
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Spanakopita
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4 tablespoons unsalted butter
1/2 cup olive oil
1 package phyllo dough sheets
4 bunches fresh spinach (3 1/4 lbs)washed,stemmed, & coarsely chopped
1 1/2 cups scallions (white&light-green parts), chopped
1 cup flat leaf parsley, finely chopped
6 large eggs (or substitute), beaten
1/2 pound small-curd cottage cheese
1 pound feta cheese (or more), crumbled
2 tablespoons fresh dill, chopped
1/4 cup uncooked cream of wheat
Preheat oven to 350. Melt butter and olive oil together. Brush
an 11x15x2" baking pan with butter-oil mixture. Layer 7 sheets of
phyllo in pan, brushing each sheet with butter-oil mixture. In a
large bowl, thoroughly combine remaining ingredients except phyllo.
Spread about 2 cups of spinach filling over phyllo in pan. Cover
with 2 sheets of phyllo, brushing each with butter-oil mixture.
Repeat layering 2 cups of filling, 2 sheets of phyllo (brushed with
butter & oil), until all the filling has been used, about 4 more
layers.
Top with 7 more sheets of phyllo, brushing each sheet with butter-oil
mixture. Press gently around edges so layers adhere. Prick surface
all over with a toothpick or fork tines.
Bake 15 minutes, reduce heat to 300, and continue baking until
pastry is golden, about 1 hour. Let stand about 1 hour before
serving.
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