Wednesday, August 24, 2011

Homemade Spanakopita

Found a wonderful recipe for Spanakopita, makes enough for about 15 large portion servings, so that takes care of a LOT of dinners.  Recipe:  4 tblsp. unsalted butter, 1/4 c. olive oil, 1 lb. phyllo pastry, 3 1/4 lbs. baby spinach, 1 1/2 c. scallions, 1 c. flat-leaf parsley, 6 large eggs, 1/2 lb. small-curd cottage cheese, 1 lb. feta, crumbled, 2 tblsp. dill, 1/4 uncooked Cream of  Wheat.  Heat oven to 350 degrees.  Mel butter and oil together. Brush an 11-by-15-by-2-inch baking pan with butter-oil mixture.  Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo. Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture.  Repeat layering 2 cups filing and 2 sheets phyllo brushing each with butter mixture until all filling has been used, about 4 more layers. Top with 7 more sheets of phyllo, brushing eacht with butter mixture. Press gently around edges so layers adhere. Prick surface all over with a toothpick. Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.  YUMMY!  
   Can't be beat with a glass of  red wine, preferably CabFranc and watching Julie/Julia for the 10th time!

No comments:

Post a Comment