Spanakopita for Easter

[Guest guest]

Here's the first recipe from my Easter Menu which is:

 

Greek Salad

Spanakoptia

Greek Roasted Potatoes

Honey-Glazed Carrots

Rolls

Chocolate Carrot Cake

 

 

* Exported from MasterCook *

 

Spanakopita

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Greek

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons unsalted butter

1/4 cup olive oil

1 package phyllo dough sheets

4 bunches fresh spinach (3 1/4 lbs)washed,stemmed, -- &

coarsely chopped

1 1/2 cups scallions (white & light-green parts) -- chopped

1 cup flat leaf parsley -- finely chopped

6 large eggs (or substitute) -- beaten

1/2 pound small-curd cottage cheese

1 pound feta cheese (or more) -- crumbled

2 tablespoons fresh dill -- chopped

1/4 cup uncooked cream of wheat

 

Preheat oven to 350. Melt butter and olive oil together. Brush an 11x15x2 "

baking pan with butter-oil mixture. Layer 7 sheets of phyllo

in pan, brushing each sheet with butter-oil mixture. In a large

bowl, thoroughly combine remaining ingredients except

phyllo.

 

Spread about 2 cups of spinach filling over phyllo in pan. Cover with 2

sheets of phyllo, brushing each with

butter-oil mixture. Repeat layering 2 cups of filling, 2 sheets of phyllo

(brushed with butter & oil), until all the

filling has been used, about 4 more layers. Top with 7 more sheets of

phyllo, brushing each sheet with butter-oil mixture. Press gently around

edges so layers adhere. Prick surface all over with a toothpick or fork

tines.

 

Bake 15 minutes, reduce heat to 300, and continue baking until pastry is

golden, about 1 hour. Let stand about 1 hour before serving.

 

Source:

" Karen C. Greenlee <greenlee "

 

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Per serving: 74 Calories (kcal); 8g Total Fat; (99% calories from fat);

trace Protein; trace Carbohydrate; 10mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0