Spanakopita
Ingredients
- 4 tablespoon unsalted butter
- 1/2 cup olive oil
- 1 package phyllo dough sheets
- 4 bunches fresh spinach (3 1/4 lbs)washed,stemmed, & coarsely chopped
- 1 1/2 cup scallions (white&light-green parts), chopped
- 1 cup flat leaf parsley, finely chopped
- 6 large eggs (or substitute), beaten
- 1/2 pound small-curd cottage cheese
- 1 pound feta cheese (or more), crumbled
- 2 tablespoon fresh dill, chopped
- 1/4 cup uncooked cream of wheat
Instructions
Preheat oven to 350. Melt butter and olive oil together. Brush an 11x15x2" baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each sheet with butter-oil mixture. In a large bowl, thoroughly combine remaining ingredients except phyllo. Spread about 2 cups of spinach filling over phyllo in pan. Cover with 2 sheets of phyllo, brushing each with butter-oil mixture. Repeat layering 2 cups of filling, 2 sheets of phyllo (brushed with butter & oil), until all the filling has been used, about 4 more layers. Top with 7 more sheets of phyllo, brushing each sheet with butter-oil mixture. Press gently around edges so layers adhere. Prick surface all over with a toothpick or fork tines. Bake 15 minutes, reduce heat to 300, and continue baking until pastry is golden, about 1 hour. Let stand about 1 hour before serving.