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Spanakopita Recipe

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This recipe for Spanakopita, by , is from The Hughes Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laurie Votrain


2 pounds fresh spinach
1 cup chopped onion
1 clove garlic, minced
2 tbsp butter
2 tbsp flour
2 cups (1pound) cottage cheese
2 cups crumbled feta cheese
5 eggs
1 tsp basil
3/4 tsp oregano
salt and pepper to taste
1 package filo dough, thawed
1 cup butter, melted

Remove stems from spinach and wash leaves. Cook in water that clings to leaves just until wilted. Spread out on tray with paper towel to cool quickly and squeeze out as much liquid from spinach as possible, then chop fine, set aside.

Saute onion and garlic in 2 tbsp butter until tender. Combine with flour, cheeses, eggs, spinach, and seasonings and mix well.

Butter a 9X13 or slightly larger baking pan. Unfold filo dough (read package directions for thawing and handling). Place one sheet in pan, continue adding about 10 sheets of dough, buttering each generously. Add about half the spinach filling and top with another 10 sheets of dough, again buttering each. Add remaining spinach filling and fold edges of sheets of dough over filling. Continue adding sheets of dough, buttering each, until all are used. As these last sheets are added fold each of them under to make neat edges. Butter top sheet.

Place in pre-heated 375 oven and put baking sheet or foil under pan to catch drippings. Bake 35-45 minutes, or until puffed and golden brown. Cool 5-10 minutes before cutting to serve.




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