Spanakopita 1

(from kylerhea’s recipe box)

I made this in June 2011 — everyone loved it.
I didn’t put in the chicory and forgot the corn meal, and only 1/2 bunch of scallions.

Source: GREEK AMERICAN COOKING FROM THE JERSEY SHORE Cookbook

Categories: Casseroles, Dairy, Dill, Faves, Green onions, Healthy, June2011, Main Dish, Parsley, Phyllo, Spinach

Ingredients

  • 1 large onion, chopped
  • 3 bunches of scallions
  • 1 bunch chicory
  • 1 bunch parsley
  • 1 bunch dill
  • 3 bags spinach
  • 2 lbs butter, melted
  • 8 large eggs
  • 1 lb cottage cheese
  • 1 lb cream cheese
  • 1 lb feta cheese
  • 1 cup corn meal
  • 1 lb phyllo

Directions

  1. Preheat oven to 350. Wash scallions, chicory, parsley, dill and spinach. Cut up coarsely. Saute onions in 2-3 Tablespoons of butter until golden. Add all greens and mix together. Set aside.

  2. In large bowl, beat eggs. Add cottage cheese, cream cheese and Feta. Mix together. Add corn meal. Add 1 cup melted butter. Combine greens with the egg-cheese mixture.

  3. In large bowl, beat eggs. Add corn meal. Add 1 cup melted butter. Combine greens with the eggs-cheese mixture,

  4. Butter or oil an 11×14 inch baking pan. Place half the phyllo sheets individually into pan, brushing each layer with melted butter. Place spinach mixture on top of the phyllo sheets. Cover with remaining phyllo sheets, brushing each layer with melted butter.* Bake until golden brown, 45-60 minutes.

  5. This same spinach, egg, cheese mixture may be used to make individual triangles. You will need 3 lbs of phyllo and more butter. Mixture will produce approximately 125 triangles. Unbaked pie or triangles may be frozen and baked in frozen state in 350 oven for about one hour.

    • Before baking or freezing pie, you may score it into scares of triangles.

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