{{ :recipes:spanakopita.jpg?direct&200|}}
====== Georgie's Spanikopita ======
/* Description */

This is the signature dish of Georgie, my next-door neighbor on Dart Ave.  She taught me how to make this, and it's tasty.

<WRAP right>{(rater>id=100|name=Georgies Spanikopita|type=rate|headline=off)}</WRAP>
|**Preheat:** 350°|**Yield:** 8-12 servings||
|**Prep:** 0:30|**Wait:** 0:00|**Cook:** 0:40|


====== Ingredients ======
  * 1 lb #4 Phyllo, thawed
   
  * 2 bunches Scallions, sliced thin
  * 1/4 cup Olive Oil
    * Saute Scallions in oil until soft
  * 20 oz Frozen Chopped Spinach, thawed
    *     Add, saute 3 minutes, set aside, dry well
  * 4 Tbsp Parsley, chopped (2 tsp dry)
  * 4 Tbsp Mint, chopped (2 tsp dry)
  * 2 Tbsp Dill, chopped (1 tsp dry)
  * 1 tsp Salt
  * dash Pepper
  * 1/2 tsp Nutmeg (optional)
    *     Add all to Spinach
  * 6 Eggs, beaten
  * 1/2 cup Bread Crumbs
    *     Add, mix well

  * 1 lb Feta (Dodoni if possible), crumbled
  * 1 lb small curd Cottage Cheese
    *     Mix well, add to spinach, mix well
  
  * 1 cup Butter, melted
  * 
====== Directions ======
 
  - Butter 9x13 pan 
  - Lay 7-8 Phyllo leaves, run up sides of dish, coat w/butter between leaves
  - Pour in Spinach
  - Lay rest of Phyllo on top, butter between leaves
  - Trim Phyllo, cut into pieces 
  - Bake @ 350 for 30-40 minutes

====== Notes ======



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====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
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