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Spanakopita Recipe

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This recipe for Spanakopita, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Powley
Added: Sunday, June 15, 2008


2 1/2 lbs. fresh spinach
1 lb. feta cheese
1 lb. ricotta cheese
3 bunches green onions
1 bunch dill (discard stems)
1 c. olive oil
1 stick butter
6 eggs
salt and pepper
1-1 1/2 lbs. phyllo dough

1. Wash spinach and drain well. Chop into small pieces and squeeze to drain liquid. Chop onions and cut dill.

2. Saute spinach, onions and dill. Add salt and pepper to taste.

3. In large bowl, mix feta, ricotta, spinach, onions, dill, eggs and seasonings. Can refrigerate an hour or so before assembling.

4. To assemble, cut phyllo lengthwise into 4 pieces. Use 2 strips per triangle. butter both strips lightly. Add 1 T filling at one end and fold in triangle as a flag is folded. Place on cookie sheet and butter well.

5. Cook 30 minutes at 350 F until golden brown.




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