SPANAKOPITA

I love this recipe because it's fairly easy and yet gets Oooo's and Aaaah's

 

2 lbs fresh Spinach or 3 pkgs frozen

3 largs eggs

 

1 tsp salt, pepper to taste

1/2 tsp. nutmeg

5 green onions chopped fine

1/2 lb Feta cheese crumbled, room temp if possible

6 oz cottage cheese or Ricotta ( I use Ricotta, but not low fat on either) room temp if possible

1/2 lb butter melted (I use olive oil instead)

1 pkg phyllo dough (It's in the frozen section at the store. Thaw completely before opening/using)

Whether you use fresh spinach w/o stems chopped and cooked, or frozen, make sure it's drained very well and all excess moisture squeezed out with paper towel. Set aside.

Beat eggs a little, stir in spinach, onions, cheeses, salt and nutmeg and mix well.

Place 6 or 7 layers of phyllo in an 11 x 14" casserole dish or equivalent casserole dish that has been brushed with butter or oil. (I use an extra large pie pan). Gently brush with more oil.

Spread half of the spinach mixture in pan, layer 3 or 4 more phyllo, brush with oil,

add the second half of the spinach mixture, then top with 7 or 8 layers of phyllo. Original recipe said to brush every layer of phyllo with butter or oil but that seems a bit much. I brush every other and then the top well. In this layering process, I let the phyllo sheets drape over the edge and then trim all but the last one to size with scissors.
The last one (which I oil generously) I loosely fold under around the edge. Poke a few holes in the top with toothpick or sharp knife point. Bake at 350 for an hour or until golden and flakey. Let sit at least 10 minutes before cutting or let come to room temp (equally as yummy).

*Warning, this tends to make a flakey mess when cutting but that's half the beauty. Serve with a colorful salad. You can use the phyllo and filling to fold into little triangle pockets if prefered.