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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 10 |
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This is my mom's recipe for Spanakopita. She makes it with more feta than spinach, just the way I like it. (I made the spanakopita in the picture with my friend Seth in my dorm's kitchen.) Ingredients:
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry of liquid) |
1 (8 ounce) package feta cheese |
1/2 cup cottage cheese |
1/4 cup parmesan cheese (grated) |
1/2 cup onion (chopped) |
1 garlic clove (chopped) |
1 egg |
cayenne pepper |
1/8 teaspoon black pepper (ground) |
1 teaspoon chicken bouillon (optional) |
1/2 cup butter (melted) |
12 phyllo pastry sheets (9x13) |
Directions:
1. Mix all ingredients well in bowl except Butter and Phyllo.
2. Butter 4 Phyllo sheets and stack together.
3. Place 1/3 of filling mixture in a long roll along the long edge of the Phyllo Sheet.
4. Roll in log form.
5. Cut log into 6 pieces.
6. Place in buttered 9X13 pan.
7. Repeat twice as above.
8. Butter all the pieces with the remaining butter.
9. Bake in a 350F oven uncovered until golden brown or approximately 20 to 25 minute.
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