Easter -- Spanakopita

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* Exported from MasterCook *

 

Spanakopita

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Greek

 

Amount Measure Ingredient -- Preparation Method

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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 (excluding unknown items): 241 Calories; 17g Fat (64.0% calories

from fat); 14g Protein; 8g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol;

605mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 4453 3407 0 3394 3220 441 3272 0 2955