"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spanikopita Recipe

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This recipe for Spanikopita, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Sample
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic
3/4 tsp salt
2 tbsp chopped fresh dill (optional)
1/4-1/2 tsp black pepper
3 packages thawed, frozen chopped spinach, drained and squeezed*
4 cloves garlic, minced
3 tbsp flour
1 lb feta cheese, crumbled
1 c ricotta

2 sticks (1/2 lb.) unsalted butter, melted
1 lb. filo, thawed according to package directions

Directions:
Directions:
Filling:
1. Heat oil in large sauce pan or Dutch oven.
2. Add onions and garlic and saute until soft.
3. Add spinach and stir until heated thoroughly.
4. Add flour, stir, and cook over medium heat for 2-3 minutes. Remove from heat.
5. Stir in fresh dill and salt.
6. Mix in feta and cottage cheese, adding black pepper to taste. Add more salt if needed.

FOR MAIN DISH:
7. Brush 9x13-inch baking pan with butter.
8. Place a sheet of filo in prepared pan, letting the edges climb the side of the pan.
9. Brush with butter and add another sheet, remembering to give the underside of the sheet that overhangs the pan a quick swipe with the butter each time.
10. Repeat until you have a stack of 8 sheets.
11. Add half of the filling in evenly spaced dollops and then spread so that it fills to the edges of the pan.
12. Cover with 6-8 more sheets (this will be your middle filo layer) and add remaining filling on top.
13. Finish with another 6-8 buttered sheets. Brush remaining butter on top and tuck in the edges.
14. Bake at 350 for 50 minutes or until golden.
15. Let cool 5-10 minutes before cutting

OR FOR APPETIZERS:
7.Layer three sheets of filo, brushing each with butter.
8. Spoon a line of filling about one inch wide and an inch high across the short end of the filo.
9. Roll up, starting with the filled end.
10. With the seam side down, using a very sharp blade or kitchen shears, cut the roll in 1 1/2 inch lengths. Repeat until all filling is used up (4-5 rolls, depending on how generously they rolls are filled).
11. Place seam side down on a buttered baking dish, brush with melted butter, and bake until golden.

Personal Notes:
Personal Notes:
* If you prefer, you can torture yourself and do it the hard way: wash , de-stem and coarsely chop two 10 oz. packages of spinach. Add to onions and garlic and stir until wilted.

 

 

 

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