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Spanakopeta (Spinach Pie)

Malamo Countouris
Print Recipe
Course Appetizer

Ingredients
  

  • 1 cup melted butter
  • 1 medium onion, chopped
  • 1 bunch green onions, chopped
  • chopped fresh parsley
  • 1/2 lb crumbled feta cheese
  • 1 lb cottage cheese
  • 2 cups frozen chopped spinach, thawed and well drained (about 18 oz)
  • 1/4 cup semolina or farina flour
  • 1 tsp dried dill
  • 6 eggs, beaten
  • salt and pepper
  • 1 lb phyllo pastry

Instructions
 

  • Preheat oven to 325 degrees. Generously butter sides and bottom of a 12 x 18-inch baking pan.
  • In a saucepan, pour 1 / 2 cup of butter and saute onion, green onions and parsley until golden.
  • In a bowl, combine feta cheese, cottage cheese, spinach and semolina or farina and mix to blend well. Stir in dill and sauteed onions. Add eggs gradually, then season with salt and pepper.
  • Brush with butter each sheet of phyllo dough and layer 8 sheets, one at a time, in prepared baking pan. Spread.fill­ing on the top sheet. Cover .filling by layering 10 more similarly buttered sheets, one at a time. Generously butter top sheet and tuck edges of phyllo sheets in sides of baking pan. Score top sheet with 2-inch-long diamond designs.
  • Place in preheated oven for 45 minutes or until golden. Makes 24 servings. Enjoy!