Recipe(tried): Spanikopeta (1960's)

SPANIKOPETA

This recipe is so old... when we lived in New York back in the 60's, we had a landlady who was Greek and she hardly spoke English yet we coaxed her into giving us the secret... here it is, it's the best!!

1 large onion, chopped
4 tbsp. olive oil
2 garlic cloves, crushed
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and drained
2 eggs beaten
2 cups cottage cheese
1 (8 oz.) pkg. feta cheese, crumbled
1 tbsp. fresh chopped fresh parsley
1 tbsp. chopped fresh dill
Salt and pepper to taste
2 sticks (1 cup) butter, melted
1 pkg. frozen phyllo sheets

Saute the onion in the olive oil till golden, at the last minute throw in the garlic and saute for 1-2 minutes more.

Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.

In a bowl, mix together the eggs, cheeses, parsley, dill, salt and pepper. Add the spinach mixture and stir well to blend thoroughly. Set aside.

In a 9x13-inch baking pan, brush bottom of the pan with melted butter. Start layering phyllo sheets in the pan, brushing each sheet with butter. Layer up to 12 and then spread filling on; layer again 12 sheets, brushing each one with butter.

When done, with a sharp knife or razor blade, (I use the razor blade) cut the top layers through into squares.

Bake at 350 degrees F for 45 minutes.