Ingredients: |
Ingredients: 1 box filo dough (20 sheets, approx. 12" x 17") - thawed, ready to use
10 oz package frozen spinach - thawed and cooked slightly
24 oz cottage cheese
4 eggs
1 t salt
8 oz or 1/2 lb feta cheese
1 1/2 sticks butter
1 T Crisco solid oil
2 medium-sized onions, chopped and lightly browned in butter (if desired)
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Directions: |
Directions:In large bowl mix cottage cheese, eggs, salt, feta, spinach and onions. Cool in refrigerator for 10-15 minutes. In a small pan, melt butter and Crisco oil together and place pan near area where you will be putting everything together. You will need a pastry brush to spread the butter mixture over the filo dough as you place it in the pan. Preheat oven to 350º. Butter a 9" x 12" pan or casserole dish. Open and unroll the filo dough flat, and cover with plastic wrap and a damp dishcloth as you work so that it does not dry out. Put 2 sheets of filo into pan overlapping them so that they extend out 1 1/2 inches over the edge of the pan. Paint filo with butter mixture. Place another 8 sheets of filo, one at a time, flat into the pan, painting each one with butter mixture. Pour the filling (which was cooling) over the filo. Layer the remaining sheets of filo dough into the pan buttering each sheet as you go. For the last two sheets allow them to overlap and extend over the edge of the pan 1 inch or so. Roll the edges of the filo dough over and seal into the sides of the pan. Bake for 45 minutes. |
This recipe for Pop-Pop Vaias' Spanikopita is from