recipelink.com Chat Room Recipe Swap - 2000-11-22
From: calliope,.NY

CALLIOPE’S SPECIAL SPANAKOPITA...with variations

3-4 boxes frozen, chopped spinach, defrosted and drained
amount depends on the depth of your large rectangular
glass or ceramic baking dish. ( like a lasagna pan )
*NOTE...you can also make this using and equivalent amount of grated zucchini if you don’t like spinach. If you do, try using plenty of chopped fresh mint instead of the oregano/basil, or even rosemary!

2-large yellow onions
1-large red pepper, course chopped
1-medium yellow squash, quartered and sliced about 1/4 inch
*optional...minced garlic, if you wish
2-cups crumbled Feta cheese
1-lb. cottage or pot-style cheese
3-Tbsp. minced fresh basil
3-Tbsp. minced fresh oregano
1-handful minced fresh Italian parsley
if you can’t get fresh use the appropriate amount of dry herbs
6-eggs beaten with;
2-Tbsp. flour
pepper to taste
*you may not want salt as Feta is very salty
olive oil for sauteing the vegetables
1/2-cup chopped scallions, added raw
1-large tsp. anise seeds
*** optional.....try a can of artichoke hearts drained and quartered in the filling...or even some chopped black olives.

1-lb. box of phyllo dough, defrosted in the box
(read on the box how to work with it) at least 1-stick of melted butter

Saute the onion, red pepper and squash in the olive oil till soft.
Add the spinach and fresh herbs until hot. Turn off heat.
Add the Feta and cottage cheese and scallions. Beat the eggs with the flour and add.

Oil the baking dish and begin layering the phyllo in such a way as it
goes up the sides and hangs over the edge. You can use as many layers of phyllo on the bottom and top as you wish, really...but be sure to use at the very least, 10 layers for the bottom.
Spoon in your filling. Fold the hanging layers over on top of the filling so that it will be enclosed and begin layering the top. Just before adding the last 2-3 sheets, sprinkle with the anise seeds. When done, bake uncovered in a 375 oven for 45 minutes or until golden on top.
Serve with a dollop of sour cream or yogurt along side and a sprinkling of dill weed.

NOTE......serve with a salad of cucumbers, tomatoes and scallion or red onion in a lemon, garlic and yogurt or sour cream dressing with fresh dill or a simple vinaigrette.
Fruit juice or Red Zinger iced tea would go nicely with this.