Spanakopita
A delicious Greek pastry filled with spinach and cheese.
Ingredients
- 1 lb Fillo dough, thawed
- 2 sticks melted butter
- 2 pkg frozen chopped spinach, thawed and water squeezed out
- 3/4- 1 lb Feta cheese, crumbled
- 1 cup small curd cottage cheese
- 2 bunches green or 2 small regular onions, chopped
- 1 stick butter
- 1/2 cup olive or vegetable oil
- 3 eggs
- 1 tsp dill
- Salt and pepper to taste
Instructions
- For the filling, saute onions in the 1 stick of butter and ½ cup oil. Let cool. Combine with spinach, Feta cheese, cottage cheese, eggs, dill and salt and pepper.
- Preheat oven to 350 degrees.
- Cut each Fillo sheet into 4 equal long strips. Brush each strip with melted butter.
- Place about 1 tablespoon of filling at the bottom of each strip and fold into the shape of a triangle as if folding a flag. Brush outside of each triangle with melted butter.
- At this point you can place each triangle on a cookie sheet and bake or freeze unbaked triangles on cookie sheet for about 10 minutes then transfer triangles to an airtight container. These unbaked triangles will freeze well for several months.
- Bake in preheated oven for about 25 minutes or until golden brown-if not frozen. If triangles are frozen, bake a few more minutes. Serve hot! Enjoy!
- Option: In a 9 x 13-inch pan, layer 10 to 12 sheets of Fillo dough, brushing butter in between each sheet. Pour all of the filling on top of the Fillo then lay the remaining sheets of Fillo dough, brushing each with butter, including the top sheet. Cover pan airtight and freeze or bake uncovered at 350 degrees for about 45 minutes until golden brown.
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