Spanakopeta

Spanakopeta

Today’s recipes are fun creations with Phyllo dough, one of which I hope to make for Christmas Eve. Every year on Christmas Eve, my family enjoys heavy Hors’ de Vours before opening all the Christmas gifts from the children to the rest of the family. We enjoy coming up with new recipes to try out but always keep our old favorites on the menu.

1 box frozen chopped spinach
2 pounds cottage cheese
1 pound frozen phyllo dough
1/2 pound feta cheese
8 ounces cream cheese
2 sticks butter
1/2 onion, finely chopped
4 eggs

Melt butter; set aside. Mix together thawed spinach, cottage cheese, egg, feta cheese and softened cream cheese. Blend well by hand. Begin layering the pie: brush pan with butter, lay one layer of dough and brush with butter. Repeat 7 times. Next spread onion on layer of dough; sprinkle with oil and pour all contents from bowl. Repeat layering process 7 more times. Very gently – with sharp knife cut pie vertically. Bake 45 minutes at 350 degrees until golden brown.

Note: Another way I’ve seen this recipe made (which is how I plan to make it for Christmas Eve) is to wrap the phyllo dough around individual portions of the spinach mixture. Wrapping the dough into a triangle shape, then baking at 350 until golden brown (about 10-15 minutes) produces an attractive appetizer/finger food dish.

Recipe Adapted from: Cooks.com