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Spanakopita Recipe

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This recipe for Spanakopita, by , is from Family Recipes and Memories , 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!

Contributor:  
Contributor:  
Melanie Henry

Category:
Category:

Ingredients:  
Ingredients:  
1 package of frozen phyllo, thawed overnight in the refrigerator
to cup melted butter
1 tablespoon olive oil
cup sliced green onion
1 tablespoon chopped parsley
2 packages frozen spinach (thaw in refrigerator overnight, squeezed dry)
2 eggs
cup cottage cheese
cup pound feta cheese, crumbled
cup long grain rice
2 teaspoons dried dill or 4 teaspoons fresh dill

Directions:
Directions:
Preheat to 350
Brush butter onto a 9"X13" Pyrex pan
Bake 45 minutes, or 20 minutes if baking spinach triangles

Unroll Phyllo; lay flat on the counter; cover with Saran wrap constantly to keep moist.

Saute green onion and parsley; add spinach.

Combine eggs and cheeses; add to spinach mixture; add rice and dill.

Line the pan with 2 leaves of Phyllo; brush liberally with melted butter; add 2 more leaves; butter.

Spread spinach mix evenly over dough.

Put 2 leaves of Phyllo on top of spinach; brush with butter. Repeat the steps until there are 6 leaves on top of the spinach.

End by brushing with butter

The spinach mixture can also be folded into triangles, as described in the previous recipe of Tiropita.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Mark's various vegetarian girlfriends spurred me to have several non-meat options. This particular recipe was well liked by all of us and became a regular feature of our cuisine.

 

 

 

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