Guest guest Posted July 20, 1999 Report Share Posted July 20, 1999 This dish has become our tradtitional Easter dinner every year. It's rather time-consuming to make, but soooo good! * Exported from MasterCook * Spanakopita Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Greek Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 1/4 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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