Spanakopita

  • 3 boxes of chopped spinach
  • 1 bunch each of dill, parsley, and scallions
  • 2 leeks
  • 1 onion
  • 1/2 to 3/4 lbs. feta
  • 4 eggs
  • 1/2 lb. of grated kefalotiris
  • 1/2 lb. of cottage cheese
  • Nutmeg, pepper
  • 1 T baking powder
  • 1 T flour, to thicken – if necessary
  • Cook spinach and drain.
  • Chop dill, parsley, and scallions. Leeks and onion in food processor
  • Sauté above in pan with butter.
  • Add spinach.
  • Add crumbled feta, kefalotiris and cottage cheese to vegetable mixture.
  • Add eggs one at a time. I beat each one before adding.
  • Add nutmeg, pepper, baking powder, and if necessary flour.
  • Line a rectangular pan (approx. 91/2 by 12 1/2) with 4 sheets of filo buttering each sheet.
  • Add spanakopeta mixture.
  • Cover with 4 more sheets of filo, again buttering each separately.
  • Bake at 350 degrees for one hour.