Saturday, April 25, 2009


This is one of my all time favourite dishes- full of fresh herbs, green onions (or leeks) & yummy cheeses. And, well, it just looks so good. I've served this as a meal, hot out of the oven, accompanied by a big greek salad, or as an appetizer at room temperature. It's easy, you can make it ahead, and it's even good for breakfast!

From The Family Circle Encyclopaedia of Cooking

1 cup butter or margarine (I always use butter and only as much as I need, usually 1/2 cup)
1 bunch green onions (sometimes I substitute leeks here)
2 packages (10oz each) frozen chopped spinach
6 eggs, lightly beaten
8oz feta cheese, crumbled
1 container (8oz) cottage cheese
2 tablespoons farina / cream of wheat (I've left this out with no noticeable effect)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
1/2 tsp salt
1/4 tsp fresh ground pepper (I use more and usually white pepper)
1 package (16oz) frozen phyllo pastry

1. Melt butter in small saucepan. Butter a 13x9 baking dish.
2. Sauté green onions / leeks in 2 tbsp of butter in a large skillet until tender.
3. Drain spinach, pressing out as much liquid as possible.
4. Combine onions,spinach, eggs, feta cheese, cottage cheese, farina, parsley, dill, salt & pepper in a large bowl.
5. Preheat oven to 375F. Unfold phyllo sheets and place between damp towels to keep from drying. Remove sheets one at a time and place in baking dish; brush each with melted butter. (Cut sheets to fit dish if necessary). Repeat until there are 6 layers of buttered sheets in dish.
6. Spread spinach mixture evenly over the layers.
7. Butter and stack 8 more phyllo sheets on top of the spinach mixture. Mark top sheet lightly in squares with a sharp knife. Cut partially through in square pattern. (I do triangle for hor d'oevres- it's easier to cut before baking).
8. Place spanakopita in pre heated oven and immediately lower temperature to 350F. Bake about 1 hour or until golden brown and puffed. Cool slightly; cut into squares / triangles all the way through.

Notes: I've assembled this a day ahead and baked before serving and it worked fine.


No comments: