Recipe: Grecian Festival by the Sea Spanakopita (using ricotta or cottage cheese and phyllo)

SPANAKOPITA

"This popular Spinach Pie is traditional food from Greece. It is easy to make and is delicious."

3 packages (10 ounces each) frozen chopped spinach, thawed and drained*
1 cup unsalted butter, divided use
1 cup chopped onion
1 (15 ounce) container ricotta or cottage cheese
1/2 to 3/4 pounds feta cheese, crumbled
5 eggs, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch (or to taste) of chopped fresh parsley, chopped fresh mint, ground nutmeg, ground ginger and ground cinnamon (optional)
12 sheets filo dough

Preheat oven to 350 degrees F.

Squeeze spinach dry on paper towels; set aside.

In skillet melt 2 tablespoons butter; add onion and saute over medium heat until soft, about 3 to 5 minutes. Add spinach and saute a few minutes more. Set aside to cool.

Add cheeses, eggs, salt and pepper to the cooled spinach mixture. Add optional spices (to taste); stir well until mixed. Set aside.

Melt remaining butter. Set aside.

Cover bottom of a 13x9-inch baking pan with six sheets of filo, brushing each sheet lightly with melted butter. (Trim sheets if necessary.) Spread evenly with the spinach filling.

Cover with six more sheets of filo dough, again brushing each sheet lightly with melted butter. Make the top sheet as smooth as possible. To retain filling, seal edges by tucking them under with a spoon.

With a sharp knife, cut through top filo layer to spinach. Brush top with any remaining melted butter.*

Bake for 45 minutes until golden.

*Retain some of the squeezed spinach juice, and pour over top of finished spanakopita before baking. Browns nicely with it on.

Makes 9 servings
Source: Alice Del Vento, Cypress, CA, Grecian Festival by the Sea, Long Beach CA
From: Dee, OK - 08-09-97