Appetizers & Dips Spanakopita Makes 35 Servings 3 10-ounce packages frozen chopped spinach, thawed 4 medium onions, chopped 6 whole green onions, chopped ¼ cup olive oil ¼ cup water 1 teaspoon salt ¼ teaspoon pepper ¼ cup fresh parsley, minced 1 teaspoon Cream of Wheat 5 whole eggs, beaten 1 cup cottage cheese 1½ cups feta cheese, crumbled 1 pound phyllo dough 1¼ cups butter, melted and warm
Drain spinach thoroughly in colander, squeezing out excess moisture. In a large skillet, sauté onions in olive oil over medium heat until tender, stirring constantly. Add spinach, water, seasoning, and herbs; cook until liquid is absorbed. Sprinkle Cream of Wheat over top; cool. In a large bowl, combine eggs and cheese; stir in spinach mixture and blend well. Set aside. Take phyllo out of plastic bag and carefully unfold. Line buttered 11” x 17” pan with half of phyllo sheets; make sure to overlap and drape phyllo over sides of pan. Brush each sheet generously with melted butter. Spread prepared filling evenly over phyllo. Fold overhanging phyllo over filling and brush with butter. Top with remaining phyllo, buttering each sheet.Trim phyllo sheets used for top 1 inch beyond pan size.Tuck phyllo down the pan with pastry brush to seal. Sprinkle a few drops of water over top of phyllo to keep phyllo from curling during baking. Score through top layer of phyllo with a sharp knife, making 4 equal rows lengthwise. Recipes calling for one pound of phyllo will use 10 sheets on the bottom and 10 sheets on the top. Bake at 350 degrees for 55 to 60 minutes, or until golden brown. From Anita Tampas The Nunns’ Cookbook
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