Spanikopita Thursday, October 12, 2006
This recipe comes to us from Margaret Peroulas
1/2 lb unsalted butter, clarified
3 10 oz pkgs frozen chopped spinach, thawed and very well drained.
2 bunches green onion, chopped
1/2 cup fresh parsley, chopped
1 tbsp dried chopped dill
1 lb Feta Cheese
8 oz. cottage cheese
6 eggs, beaten
1 tsp salt
1 tsp pepper
1- lb filo pastry dough, thawed
Preheat oven to 350 degrees.
Clarify butter by placing unsalted butter in a saucepan over low heat. Do not stir, and be careful not to let the mixture come to a boil. When butter is melted, remove from heat and let stand until solids sink to the bottom of the pan. Skim off the foam that accumulates on the surface. Carefully pour off the yellow liquid (which is the clarified butter) into a bowl. Discard milky residue. You will end up with about 12 ounces of clarified butter for every pound of regular butter.)
In large mixing bowl combine, well-drained and squeezed dry spinach, green onions, parsley, dill, cottage cheese, Feta cheese, beaten eggs, salt and pepper and mix together thoroughly.
Begin to layer the pan:
Butter all sides and bottom of your pan. Butter and layer 8 individual sheets of Filo dough- lay down one sheet and butter and continue with other sheets, buttering each sheet before laying in pan. After you layered the 8 sheets spread half of the spinach mixture all over the layer. Top with 3 more filo dough sheets, each being buttered before laying on top of each other. Spread remaining spinach mixture and top with remaining filo pastry, buttering each piece as you add it. Drizzle the top with butter and pierce all around with a fork. Bake uncovered at 350 for about 45 minutes or until golden brown.