Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 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.