Spanakopita

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Ingredients

  • 7 lbs phyllo dough
  •  2 lbs feta cheese (goat’s cheese)
  •  6 (8 oz) carton dry cottage cheese
  •  8 eggs
  •  4 sticks butter (1 lb butter)
  •  2 cups chopped onions
  •  3 lbs frozen spinach thawed & drained or fresh spinach, cooked & drained.
  •  3 tablespoons dill weed
  •  1 teaspoon of kosher or sea salt
  •  1 teaspoon ground pepper

Sauté onions in 1 stick of butter; add spinach which has been drained well, and sauté until all moisture has evaporated.  Add dill, salt and pepper.  Stir well; cool.  Combine feta cheese, cottage cheese and beaten eggs.  Mix well; add to spinach mixture.  Set aside.  Refrigerate until ready to use.  Cut phyllo into strips about 7 ½ inches wide (approximately half of phyllo package).  Brush with melted butter.  Place 1 teaspoonful of filing on one end of phyllo strip and fold corner over to make a triangle.  Continue folding from side to side in a triangle form until entire strip is used.  Proceed until all ingredients are used.  Place triangles on buttered baking pan and brush tops with melted butter.  Bake in preheated 375 degrees until golden brown, about 35 – 40 minutes.  Makes approximately 150 – 200 pieces.

May be frozen and used a needed for future.

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