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Spanokopita Recipe

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This recipe for Spanokopita, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ellen Ianzito
Added: Thursday, June 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. fresh baby spinach, cleaned and trimmed
or 3 pkg. frozen spinach, thawed and well drained
1 pkg. filo dough (found in refrigerator section)
1/2 lb. melted butter
3/4 lb. domestic feta cheese
4 eggs
1/2-3/4 c. cottage or ricotta cheese

Directions:
Directions:
Melt butter in saucepan. Beat eggs and add to spinach. Break up feta into small pieces and add, with cottage cheese, to spinach mixture. Work it together well...I use my hands.

Brush melted butter on the bottom of a 9"x13" pan. Layer about 6 sheets of filo on bottom of the pan, brushing butter between each layer. Drop spoonfuls of spinach mixture randomly over the top layer. Lay 4 more sheets of filo over the top, again buttering between layers. Again, add spinach mixture randomly. Continue process until filo and spinach mixture is completely used up. (I usually get 3-4 layers.) End with filo, buttering the top well.

Bake in a preheated 375 oven for 45 min. until golden brown. Can be cut into diamond shapes for appetizer portions or large squares to be served with a salad for lunch or dinner.

While preparing, I usually keep a dampened dish towel over the unused filo, to keep it from drying out.

Preparation Time:
Preparation Time:
20-30 min.
Personal Notes:
Personal Notes:
Having many friends of Greek descent, I learned to make pita many years ago. There are many variations, triangle pockets, diamonds, etc., but I like this best.

 

 

 

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