1½ bunches scallions, chopped
1 large onion, finely chopped
3 packages frozen chopped spinach thawed & squeezed dry
Salt & pepper to taste
2 tsp. dill weed
½ pound feta, crumbled
1 pound cottage cheese
3 eggs beaten
Approx 8 Tbsp. butter melted
1 lb. phyllo sheets
Preheat oven to 350
Sauté scallions and onion in olive oil until soft and golden.
Add spinach, salt, pepper and dill
Add feta and cottage cheeses
Remove from heat and add beaten eggs, stirring well
To Assemble:
Butter bottom of 9x13 baking pan
Layer 7 sheets of filo in the bottom and up the sides of pan, buttering each layer of filo.
Spread filling evenly in pan. Turn filo from the sides and edges onto the filling.
Cover with 10-12 layers of filo for top (I just use up the rest of the package). These also should be buttered between each layer.
Butter top layer very well.
Using a sharp knife, score through the top layers to desired size squares then bake for 45 minutes to 1 hour until golden on top
I love Spanakopita but have only tried to make it once. My attempt was good but not as good as I have had in the past. My cousin Adam makes this and is very good at it. I will need to track him down and get his recipe.
