Actually, I like some chopped Dill in mine.
terry

Spanakopita

Serves 8
Published in: Winston-Salem Journal

20 sheet frozen phyllo pastry (from a 1-pound box)
10 ounces spinach frozen thawed squeezed dry
2 cup crumbled feta cheese
1 small carton (1 to 1 1 cups) cottage cheese
5 eggs -- beaten
2 stick (1/2 pound) butter -- melted

Recipe adapted from Opa by Liz Lazarides White. Note that phyllo sheets
sold in supermarkets are usually 9 by 12 inches, which fit into either
baking pan mentioned below. Some phyllo is sold in sheets that are 18 by
12 inches; these must be cut in half for this recipe. Any remaining phyllo
can be wrapped tightly in plastic wrap and kept refrigerated for one week,
or refrozen for one to two months. Also, ricotta cheese can be
substituted for the cottage cheese.


Thaw phyllo pastry but keep wrapped in a damp towel to prevent it from
drying out. Thaw spinach completely and squeeze it well to remove liquid.
Mix spinach, feta, cottage cheese and eggs in a bowl, beating well.
Grease bottom and sides of a 10-by-12-inch (or 9-by-13-inch) baking dish
with a bit of melted butter. Take 2 sheets of phyllo and lay them in the
dish. Drizzle with melted butter. (Use a teaspoon to drizzle the butter.
Or if using a pastry brush, splatter the butter around, but don't
saturate the phyllo by brushing every inch of it.) Repeat with 2 more
sheets of phyllo and some more melted butter until 10 sheets of phyllo
have been used. Spread the spinach mixture over the phyllo. Take 2 more
sheets of phyllo and lay them over the spinach mixture. Drizzle phyllo
with butter. Repeat, using 2 sheets of phyllo and some melted butter each
time, until remaining 10 sheets of phyllo have been used. Before
drizzling butter over top layer, carefully precut squares of about 2
inches in the pastry; it's not necessary to cut all the way through.
Heat oven to 350 degrees. Bake spanakopita uncovered on middle rack for
40 minutes to an hour, or until browned. Allow to cool slightly, for 10
to 15 minutes, before serving. Do not cover, or else the crust will become
soggy.

Note: Spanakopita can be assembled a day ahead of time. Once assembled,
cover and refrigerate until ready to bake. Unbaked spanakopita, well
covered
in aluminum foil, also can frozen.

Makes 6 to 8 servings.


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