Georgie's Spanikopita
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.
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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 9×13 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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