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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spanacopita Recipe

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This recipe for Spanacopita is from Recipes with Love for Denise and Sean, 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:  
SPANACOPITA (Greek Spinach Pie)

 1-1/2 lb. Fillo (Phyllo) pastry sheets
 4 frozen packages frozen chopped spinach (thaw and squeeze as dry as possible)
 1 lb. feta cheese
 8 oz. pot cheese (large curd) or drained cottage cheese
 5 eggs
 Fresh dill (good handful)
 Fresh parsley (good handful)
 1 bunch scallions
 1 medium onion
 1 tbsp. Farina or plain breadcrumbs
 Salt, pepper to taste (optional)
 1 cup olive oil
Directions:
Directions:
Defrost Fillo in refrigerator overnight. Take out of refrigerator and let it come to room temperature. This method makes Fillo easier to use.
In food processor combine feta, cottage cheese, eggs, dill, parsley, scallions, onion, farina, salt, pepper. In a large bowl, add to spinach and combine well.
In a large roasting pan, spread out 3/4 lb. Fillo sheets. Spread the spinach mixture and cover with the remaining Fillo. Cut into square serving size pieces. Pour oil over the entire thing making sure the oil seeps into the cut parts.
Bake in 325 oven for about an hour. Could be more or a little less. Fillo should be light golden brown.
Number Of Servings:
Number Of Servings:
Serves a crowd
Preparation Time:
Preparation Time:
About 1 hour

 

 

 

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