Spanikopita Recipe - Cooking Index
Spanikopita Recipe - Cooking Index
| 3 | Frozen spinach - thawed, and | |
| Liquid squeezed out | ||
| 1 | Scallions, white and green parts - finely chopped | |
| 1/2 cup | 73g / 2.6oz | Chopped parsley |
| 1/2 cup | 73g / 2.6oz | Chopped fresh dill |
| 1 1/2 cups | 219g / 7.7oz | Grated or crumbled feta cheese |
| 1/2 cup | 73g / 2.6oz | Cottage cheese |
| 5 | Eggs | |
| 1/2 cup | 118ml | Cream of wheat |
| 1 cup | 237ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 10 | Phyllo dough leaves |
Preheat the oven to 400 degrees.
In a large mixing bowl, add the spinach, scallions, parsley, and dill, and toss. Add the cheese and toss again. Add the eggs and then the cream of wheat. Work the eggs and cream of wheat into the mixture with your hands. After it is well incorporated, pour 1/2 cup olive oil over all and use a spoon to coat the mixture well. Season with salt and pepper.
Brush a 9- by 13-inch baking pan with olive oil. Line the bottom of the pan with a leaf of phyllo. Brush with olive oil and repeat with another 4 leaves. Evenly spread the spinach mixture over the layered and oiled phyllo. Add 5 more leaves, brushing each with oil. With sharp knife, score top phyllo into serving size portions.
Bake for about 45 minutes or until the phyllo is golden brown and the mixture inside is piping hot.
This recipe yields 4 to 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9307) - from the TV FOOD - NETWORK
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