Yield: 24 Servings
|3 \N||Scallions; chopped|
|1 cup||Butter; melted, divided|
|5 \N||Eggs; beaten|
|3 packs||Spinach (frozen, chopped); (10 oz ea) thawed and pressed dry|
|1½ cup||Feta cheese; crumbled|
|½ cup||Cottage cheese|
|16 \N||Pastry sheets or strudel leaves (filo)|
Saute scallions in 2 tablespoons melted butter; combine with eggs, spinach, and cheese. Place 8 pastry steets, each brushed with melted butter, in a greased 13x9x2-inch pan.
Place spinach mixture evenly over pastry sheets. Top with remaining pastry sheets, having top sheet well buttered. Bake at 350 degrees for 1 hour and 15 minutes. Cut into squares or diamond shapes. Serve hot. Spanakopeta freezes well.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.