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Spinach-Cheese Pie (Spanokopita) Recipe

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This recipe for Spinach-Cheese Pie (Spanokopita), by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Crocker
Added: Thursday, October 15, 2009


10 ounces spinach (about 6 cups)
6 ounce feta cheese (about 1 cup)
1 cup small-curd cottage cheese
1 small onion, chopped
2 tablespoons snipped parsley
2 teaspoons dried dillweed
teaspoon salt
3 eggs, beaten
1 tablespoon softened butter
cup melted butter
(16-onuce) package frozen file leaves, thawed

Wash spinach, drain and chop. Cover and cook with just the water that clings to the leaves until tender, about 3 minutes; drain. Mix spinach, feta cheese, cottage cheese, onion, parsley, dillweed and salt; stir into eggs. Brush the bottom and sides of oblong baking disk, with softend butter. Unfold filo leaves. Remove 10 leaves, cut crosswise into halves. (Cover with damp towels to prevent drying). Wrap refreeze remaining leaves. Gently separate 1 leaf, place in baking dish, folding edge to fit bottom of the dish. Brush lightly with melted butter. Repeat 9 times. Heat oven to 350 F. Spread spinach mixture evenly over filo leaves. Layer 10 more leaves over filling,spreading each leaf with butter and tucking in each leaf arounds edges to cover filling. Cut pastry through top layer witht sharp knife into 6 squares. Cook uncovered on oven until golden brown, about 35 minutes. Let stand 10 minutes. Cut through scored lines to serve.




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