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Spanakopita ~ a Greek spinach pastry

Yields: About 8 servings

 

 

 

 

  • Filling:
  • 2 cups crumbled feta cheese
  • 2 tbsp. flour
  • 1 cup chopped onion
  • 2 cups (1 lb) cottage or pot cheese
  • 3 Tbsp. butter
  • 1 tsp. basil
  • 5 eggs
  • 1/2 tsp. oregano
  • salt & pepper
  • 2 lbs. fresh spinach (FROM THE GARDEN!)

Clean stem and chop the spinach. Salt it lightly, and cook, adding no water, for five minutes. Cook the onions in butter, salting lightly. When soft, combine with remaining ingredients and spinach

To Assemble:

have on hand }      1 lb package defrosted filo pastry
1/2 lb. melted butter

Preheat oven to 375 F. Spread butter on a 9 x 13″ baking pan. Place a srüdel leaf in the pan (it will outsize the pan. Let the edges climb the sides) and brush generously with butter. Keep layers of dough coming, one on top of another, brushing each with butter. When you have a pile of 8 leaves, spread on half of the filling. Continue with another stack of 8 or so leaves (don’t skimp on the butter,) then apply the remaining filling, spreading it to the edges. Fold the excess filo down along the edges, making tidy little corners.Pile on as many more layers of filo and butter as your baking pan will accommodate. Butter the topmost leaf and sprinkle with a tablespoon of whole anise or fennel seeds, if you have some on hand.

Pre-cut the Spanikopita while the dough is still soft and uncooked

Bake uncovered, about 45 minutes until golden

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