Spanakopita Recipe
Do check out this palate-soothing Spanakopita recipe. You will definitely thank me for sharing this Spanakopita.
Ingredients
2 (10-ounce) packages frozen chopped spinach
2 cups cottage cheese
l 1/3 cups crumbled feta cheese
3 eggs, beaten
4 green onions with tops, chopped
1 teaspoon dried whole dillweed
1 teaspoon Greek seasoning
1/4 teaspoon pepper
1/4 teaspoon dried whole thyme
1 (1-pound) package frozen phyllo pastry, thawed
1 cup butter, melted
Directions
Cook spinach according to package directions, omitting salt.
Drain well, and press spinach in paper towels until barely moist.
Combine spinach, cottage cheese, feta cheese, eggs, green onions, dillweed, Greek seasoning, pepper, and thyme.
Mix well, and set aside.
Cut phyllo sheets in half crosswise, and cut each half to fit a 13 x 9 x 2-inch baking pan.
Cover with a slightly damp towel.
Lightly butter bottom and sides of a 13 x 9 x 2-inch baking pan.
Layer half of phyllo sheets in pan, brushing each sheet with melted butter. (Keep remaining sheets covered with damp towel as you work to keep dough from drying out.)
Spread spinach mixture evenly over phyllo in pan.
Top with remaining phyllo, brushing each sheet with butter.
Bake at 350° for 40 to 45 minutes or until golden brown.
Drain well, and press spinach in paper towels until barely moist.
Combine spinach, cottage cheese, feta cheese, eggs, green onions, dillweed, Greek seasoning, pepper, and thyme.
Mix well, and set aside.
Cut phyllo sheets in half crosswise, and cut each half to fit a 13 x 9 x 2-inch baking pan.
Cover with a slightly damp towel.
Lightly butter bottom and sides of a 13 x 9 x 2-inch baking pan.
Layer half of phyllo sheets in pan, brushing each sheet with melted butter. (Keep remaining sheets covered with damp towel as you work to keep dough from drying out.)
Spread spinach mixture evenly over phyllo in pan.
Top with remaining phyllo, brushing each sheet with butter.
Bake at 350° for 40 to 45 minutes or until golden brown.
