Ingredients: |
Ingredients: 2-10 ounce boxes chopped frozen spinach, thawed and drained
2 tablespoons olive oil
1 large or 2 small chopped onions
8 ounces feta cheese
2-3 cups dry skim milk cottage cheese
Salt, pepper and nutmeg to taste
2 eggs, beaten
¾ cup butter
½ pound frozen phyllo dough
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Directions: |
Directions:Thaw spinach and squeeze it to remove all excess moisture. Follow directions on the box to thaw phyllo. While chopping onion, heat olive oil on medium, and then saute until soft, but not brown. Add the spinach for a few minutes to remove any extra water, but not long enough that it looses all of its color. Remove pan from heat and allow it to cool for a bit. Put the cottage cheese in a sieve over the sink to allow extra liquid to drain out.
Crumble feta onto the spinach and onion mixture and add the cottage cheese. Before adding the eggs, taste the vegetables and cheeses. The amount of seasoning varies quite a bit depending on whether or not you use feta. Stir in the eggs.
Preheat the oven to 375º. If you haven't used it before, follow directions on the box for keeping the phyllo covered, etc. Spray a 9x13 pan so that it won't stick. If you're in a hurry you can use butter spray on the phyllo leaves instead of melted butter, but generally speaking its better to use real butter and a pastry brush. Use about half the phyllo (1/4 pound) on the bottom of the spanikopita, add the filling, and then cover with the remaining phyllo, tucking in the edges and then drizzling any left over butter over the top. Before baking pre-cut the phyllo, into small diamonds for appetizers or larger diamonds or squares for a main course. Bake 35-45 minutes until golden brown and crisp. Serves 6 as a main course or about 25 hors d'oeuvres, with diamond edge munchies for the cook. |
Personal
Notes: |
Personal
Notes: If you don't have feta, increase the cottage cheese to three cups or so. It will still taste good, but a little bland. You also can use 1 lb of feta only, but to me it tastes dry with just feta. I prefer combining the two.
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