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Spanokopita Recipe

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This recipe for Spanokopita, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherron Barnhill
Added: Monday, November 12, 2007


10 oz spinach (6 c fresh)
6 oz feta cheese
1 c small curd cottage cheese or ricotta
1 sm onion, chopped
2 tbsp snipped fresh parsley or 2 tsp dried
2 tsp dried dill weed
1/2 tsp salt
3 eggs, beaten
1/2 c melted butter
1/2 pkg (16 oz) frozen filo leaves, thawed

Was the spinach, drain and chop. Cook 3 minutes and drain well, or substitute frozen spinach, kale or collards. Mix feta, cottage cheese, spinach, onion, parsley, dill, salt and eggs.
Lightly oil bottom of 12 x 8 x 2" pan. Unfold filo leaves, remove 1 leaf and place in buttered pan. Brush lightly with butter using pastry brush. Repeat 9 more times for total of 10 buttered leaves in bottom of pan. Then spread spinach-egg mixture over the filo leaves. Layer 10 more leaves, buttering each one, onto the top of the mixture. Using a sharp knife, mark of 8 serving pieces by cutting through the top layers of the filo only. Bake 50-60 min at 350 to golden brown. Let stand 10 min and serve.




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