Spanikopita

Spanikopita- Greek Spinach and Feta Cheese Pie

Okay this recipe is time consuming but it is delicious and you can freeze it!

Preheat oven to 350
½ cup oil
2 large onions ( I have used scallions as well and it is yummy)
Salt and pepper to taste
2-3 pounds of fresh spinach, cleaned and de stemmed ( if you use frozen drain it and squeeze out all the moisture)
5 cloves garlic minced
1 ½ pounds drained and crumbled feta
1 cup cottage cheese (large curd)
½ pound butter (maybe more)
3 tbsp flour
4 eggs beaten
3 tbsp Dill weed
1 box frozen filo pastry dough.
The night before defrost the filo in the fridge (this stuff dries out quick so have everything ready to go)

Directions:

In a LARGE pot saute minced onion and garlic till translucent add spinach and 2 tbsp dill weed and cook down, remove from heat and pour into a colander to drain.
Mix cottage cheese, feta, flour and eggs, and spinach mixture and mix well. If it seems soupy add a little more flour.
Melt butter
Unwrap and unroll filo dough keep covered with a kitchen towel it dries out fast!
There are two ways to do this you can do it on a sheet pan ( the easiest, brush butter onto pan, and lay one sheet of filo at a time down on sheet pan, brush butter between each layer.
Use ½ the box.
Pour Spinach mixture onto filo, spread to edges then top with remaining filo one sheet at a time, filo, butter, filo butter. The last sheet brush with butter and sprinkle dill weed on the top. ( at this point you can freeze it for another day)
Bake at 350 45 minutes or until top is crisp and brown. Another way to do this is to lay a sheet of filo on the counter brush with butter repeat with 4 sheets of filo. Fold in ½ lengthwise. Fold about one more inch along the top as well. Place a scoop of filling at bottom corner and fold like a flag, brushing with butter while doing so.
Sprinkle tops with dill weed and bake as above