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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach-Cheese Pie (Spanokopita) Recipe

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This recipe for Spinach-Cheese Pie (Spanokopita) is from Cooking with Mary, 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!
Category:
Category:
Ingredients:  
Ingredients:  
10 ounces spinach (about 6 cups)
6 ounces feta cheese, crumbled (about 1 cup)
1 cup small-curd cottage cheese
1 small onion, chopped
2 tablespoons snipped parsley
2 teaspoons dried dillweed
1/2 teaspoon salt
3 eggs, beaten
1 tablespoon margarine or butter, softened
1/2 cup margarine or butter, melted
1/2 package (16-ounces) frozen filo leaves, thawed
Directions:
Directions:
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 bottom and sides of oblong baking dish, 12 x 71/2 x 2 inches, with softened margarine. Unfold filo leaves. Remove 10 leaves; cut crosswise into halves. (Cover completely with a damp towel to prevent drying. Wrap and refreeze remaining filo leaves). Gently separate 1 leaf; place in baking dish, folding edges over to fit bottom of dish. Brush lightly with melted margarine. Repeat 9 times.

Heat oven to 350º. Spread spinach-egg mixture evenly over filo leaves. Layer 10 more filo leaves over filling, spreading each leaf with margarine and tucking in sides around edges to cover filling. Cut pastry through top layer of filo leaves with sharp knife into 6 squares. Cook uncovered in oven until golden, about 35 minutes. Let stand 10 minutes. Cut through scored lines to serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
To serve as appetizers, cut the pie into small pieces.

 

 

 

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