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Spanakopita
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| 5 10 oz pkgs | frozen, chopped spinach |
| 1 bunch | Curley parsley |
| 2 2 bunches green onions | |
| 8 | eggs, slightly beaten |
| White pepper to taste | |
| 1 c | Parmesan cheese--grated |
| 1 p feta cheese 1 p small curd cottage cheese | |
| 3-4 sticks | butter, melted |
1 p phyllo leaves, defrosted overnight in refrigerator--put leaves out in their wrapping for 2 hrs before using
Drain spinach thoroughly- I put in a colander and push out excess water and then put into a linen t towel and wring out excess water.
Mix spinach with all ingredients except butter and phyllo
Put 9 leaves of phyllo on bottom-brushing with melted butter after each leaf is places atop eachother.
Put spinach mixture atop
Layer 9 more phyllo leaves as on bottom
I use a 7x2x11 " pan. Cut into desired portions before baking--can also freeze.
This gives extra spinach mixture to use as appetizers
Just cut each phyllo leaf into 3 and place about a tablespoon (measure) in the corner and roll into triangle shape.
Freeze and then preheat oven to 375 convection
Bake til browned--about 15 min or so.
Bake pan at same temp--covered for 15 min and then last 15 min uncover.
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