Greek Spinach Pie (Spanikopita)

Carol in Cabo's Note:

A tasty and easy version of the classic greek spinach cheese pie, an excellent main course.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6-8

Yield: 1 pie

• 453.59 g package of prepared phyllo dough, thawed
• 425.24 g bag frozen spinach, thawed and drained
• 195 g feta cheese
• 350 g cottage cheese
• 190 g cream cheese
• 2 eggs
• 1 white onion, chopped
• 1 bunch fresh dill, chopped
• 236.59 ml butter, melted

Directions:

1. Preheat oven to 350 degrees.
2. Drain spinach, using a paper towel squeeze all moisture out.
3. Saute onion in a bit of olive oil until golden brown.
4. Drain cottage cheese.
5. Chop up or crumble cheeses.
6. In a large bowl mix cheeses, spinach, onion, eggs and dill. Set aside.
7. Remove half the phyllo from the package. Cover with damp cloth. Lay one sheet of dough in a 9X13 baking dish, brush with melted butter. Repeat until the half of the dough has been used. Pour on the spinach/cheese mixture and level with spatula. Top with remaining half of the phyllo dough, brushing each sheet with butter.
8. Bake for 20 minutes or until golden brown and 'puffy'.
9. Cut and serve. This is for main course, you can also do in small triangles of dough for an appetizer, but that's too much work for me!
10. This freezes very well.

Reviews

[Nancy's Pantry]

This is a great recipe and it's easy to make. Thanks for helping me get over the intimidation of working with phyllo dough. DH really liked this dish and I can see where it could be a nice appetizer or be served as a light meal. Will definitely make this dish again. Made for Fall PAC, 2012.