Everyone loves spinach prepared this way! A famous Greek classic, spanakopita combines spinach, tangy feta cheese, and flaky layers of fillo.
This is my absolute favorite. I love it warm, room temperature, and even cold! Leftovers make a fabulous breakfast treat! Just a word of caution — don’t try reheating it in the microwave because it gets soggy, losing the crisp layers.Susan Tweeton
- 2 packages frozen chopped spinach
- 4–5 eggs
- 1 large carton cottage cheese
- 8 ounces. Feta cheese
- 1 bunch green onions
- 1 tablespoon dried mint
- 1 tablespoon dried dill weed
- 2 tablespoons dry, unflavored breadcrumbs
- 1 pound phyllo
- 1 cup olive oil
- Thaw spinach; drain and squeeze dry
- Beat eggs
- Chop green onions
- Chop/crumble Feta cheese
- Combine spinach, eggs, cottage cheese, Feta cheese, green onions, mint, dill weed, and breadcrumbs in large bowl. Mix well.
To assemble pita:
- Layer ½ phyllo sheets for bottom of pita.
- Do not cut bottom phyllo sheets to pan size; keep sides up.
- Brush olive oil between each layer of phyllo; brush sides.
- Pour in filling; spread evenly.
- Fold phyllo sides over to completely enclose filling.
- Cut remaining ½ phyllo sheets to pan size.
- Continue layering phyllo sheets, brushing olive oil between each layer.
- Brush top of final phyllo sheet with butter to aid browning.
- Trim excess phyllo dough from sides and corners of pan.
- Cut through TOP phyllo layers ONLY; do NOT cut all the way through.
- Bake pita at 350° for 45–60 minutes; pita should be light, golden brown.
- Let cool for at least ½ hour before cutting all the way through.
- Serve warm, at room temperature, or cold.
- Refrigerate leftovers.