Spanakopeta (spinach pie)

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.

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