Spanikopita is the Greek version of a spinach pie.  Instead of bread dough, you use phyllo dough instead.  The result is a flaky, flavorful dish that is sort of the savory form of baklava.  This is a recipe my mom has made for years and when you try it, you'll know why it's one of my favorites.  Oh, and if you make it for a dinner party, you can put it together a day ahead and just wait to bake it until the last minute.  I love when this is an option!


Spanikopita   
(Greek Spinach Pie)

Yield: 12-24 servings (depending on how small you cut the pieces)
 
Ingredients:

2 lbs (or 2 10-oz. boxes) frozen spinach, chopped
½ cup butter or margarine, melted
10 sheets phyllo pastry
½ lb feta cheese or Gruyere or cheddar
1 cup small curd cottage cheese
3 eggs, well beaten
Freshly ground black pepper, to taste
Freshly grated nutmeg
Salt to taste


Microwave spinach according to package directions.
  Preheat oven to 375 degrees.  Butter an 11 x 17 inch jelly roll or similar baking pan.  Brush butter on each of 5 phyllo sheets, place on bottom of pan.  (Keep remaining sheets covered with a damp cloth.)

Drain spinach and stir in feta cheese, cottage cheese, eggs, pepper, nutmeg, and salt.
  Place spinach mixture on phyllo sheets in baking dish; make certain to spread filling almost to edges of the pastry.

Place remaining phyllo sheets on top, brushing butter on each sheet as you assemble.
  (You can bake this dish later if you prefer; it keeps well in the refrigerator wrapped in foil.)

Cover baking sheet with foil and bake for 30 minutes.
  Remove foil and continue baking until golden brown.  Cut into squares or diamonds and serve immediately. 


 


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