Greek Spinach Pie
Spanokopita
6 C fresh spinach, chopped or 1 10 oz. package frozen
1 C feta, gruyere or cheddar cheese, crumbled or shredded
1 C cottage cheese
3 eggs beaten
1 onion, minced
2 tbsp. fresh parsley, chopped
1 tsp.dried dill
1/2 tsp. dried oregano
1/2 tsp. salt
dash of ground nutmeg
1/2 C margarine or butter
12 sheets phyllo dough (8 oz. package)
Cook the spinach in a little water until tender. Drain and mix with cheeses,eggs, onion, parlsey, and spices. Melt butter or margarine. Brush bottomof shallow oblong pan (12x7) with a little of it, saving rest for phyllo.Cut phyllo sheets in half. Gently separate a half sheet and place in bottomof pan, folding edges over to fit bottom. Brush lightly with melted butterand repeat with 11 more half sheets. (cover unused phyllo with damp towelwhile working so they don't dry out). Spread spinahc mixture over phyllodough in the pan. Place remaining 12 half sheets of phyllo over, buteringeach as you did before and tucking in edges to fit as a neat cover overfilling. Leftover phyllo can be refrozen. Bake covered 25 minutes at 350.Uncover and bake 5-10 minutes longer until golden brown. Let stand 10 minutesbefore cutting into squares to serve.