So I am mostly Lebanese on my mom’s side, but also a little bit Greek. And what do we use to make Spanakopita? A Martha Stewart recipe! But…it’s just developed as our favorite version so there you go! We are usually making this for special occasions like Easter as an excellent vegetarian option for my fabulous brother. And it’s so delicious – I eat for my entree too!
Makes a 11-by-15-inch pie
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 1 pound frozen phyllo pastry
- 4 bunches (3 1/4 pounds) fresh spinach, washed, stemmed, coarsely chopped
- 1 1/2 cups finely chopped scallion, light-green and white parts only
- 1 cup finely chopped flat-leaf parsley
- 6 large eggs, beaten
- 1/2 pound small-curd cottage cheese
- 1 pound feta cheese, crumbled
- 2 tablespoons fresh chopped dill
- 1/4 cup uncooked cream of wheat
- Heat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Brush an 11-by-15-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.
- Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.
- Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.
- Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.
Recipe Source: Martha Stewart Living