Directions: |
Directions:Preheat oven to 350º.
Defrost spinach and squeeze well to remove as much moisture as possible. In a medium skillet, saute the chopped onion in 2 tbsp. olive oil. When the onions are translucent, add the spinach and continue to cook a few minutes more, stirring often.
Remove from heat and set aside, allowing to cool. Crack the eggs into a medium bowl, use a fork to "scramble" them then add the feta cheese, cottage cheese, pepper, and dill weed. When the spinach mixture is no longer hot, add it to the egg and cheese mixture. This filling can be cooked at 350 in a PAM coated pie plate for a crustless quiche, or added to a pie crust and baked, but the Greeks put it in the middle of flaky layers of phyllo dough. To do this: Melt the stick of butter. Open your package of phyllo dough and unroll it. Keep it covered with a slightly damp clean dish towel, or a sheet of plastic wrap. Using a pastry brush, brush a 9x13 inch pan with the butter. Take a phyllo sheet and lay it in the pan, covering the bottom. Gently butter the phyllo sheet with the pastry brush and put another layer of phyllo on top of the first layer. Make 8 or 9 layers this way. Now take 2 sheets of phyllo and turn them sideways across the pan so the dough is overhanging the sides and spoon the spinach filling on top. Gently spread it around and once it seems fairly even, fold the overhanging phyllo dough over the top of the spinach (encasing the spinach filling). Now put another sheet of phyllo on top the normal way, butter it and continue to layer the buttered phyllo sheets until it is all used up. Using a sharp knife (I use a steak knife), gently cut the spinach pie into squares. You have to use a gentle sawing motion with the tip of the knife, so that the filling doesn't ooze out. When done, pour any remaining butter over the top, allowing it to seep into the score lines you made. Put it in the oven and bake it for about 30 minutes. You can tell when it is done, as it will get a beautiful golden brown color and smell wonderful! |
Personal
Notes: |
Personal
Notes: I love this hot, I love it room temp, I love it cold. I love it with or without the crust, and it is a great low carb breakfast without the crust. If you want to boost the protein content, you can add more eggs.
This recipe is very forgiving- you can change it according to your taste. If you really love the taste of feta, use all feta cheese and forget the cottage cheese. If you aren't nuts about feta, you can use all cottage cheese and add a few tablespoons of Parmesan cheese instead!
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This recipe for Spanikopita - Greek Spinach Pie is from