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Spanakopita Recipe

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This recipe for Spanakopita, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Hubbard Richardson
Added: Thursday, August 25, 2005


1/2# Feta cheese
4 oz. Cream cheese
4 oz. Jack cheese
1 tsp. nutmeg
2 T. parsley
2 eggs
1 10-0z. pk chopped spinach, defrosted
1 medium onion, chopped
2 T. butter
24 Phyllo sheets
1/2 C melted butter

Blend first 6 ingredients until smooth and creamy.
Pour into medium mixing bowl.
Squeeze the spinach dry and add to mixture from blender.
Saute the onion in the butter until transparent and add to cheese mixture.
Line a 9x12x2" pan with 12 layers of Phyllo sheets brushing each sheet with butter before adding another sheet.
Spread the cheese mixture over the last layer.
Top with 12 more sheets of Phyllo each spread with melted butter.
Place in freezer for 20 minutes.
Preheat oven to 350 degrees.
Remove dish from freezer and cut into diamonds or squares.
Bake about 45 minutes or until golden brown.
Serve hot, warm or chilled. Equally good.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 30 minutes to mix and bake.
Personal Notes:
Personal Notes:
These were a big hit at our (Janet & Daniel) wedding reception. My sisters made about 200 of them the day before the wedding.




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