Better than a Greek restaurant Spanakopita

I recently had spanakopita in a Greek restaurant, and I promise this version is better than anywhere I’ve ever had it. Except maybe in Greece. If you make this and know of a place that makes it better, let me know. I’ll be there tomorrow.

Better than a Greek restaurant Spanakopita: Ingredients
5 10oz boxes frozen chopped spinach (Birds Eye brand is best)
2 8oz bricks of Athenos feta cheese
1 16oz tub cottage cheese (2% milk or less)
1/2 tsp dill (I don’t like dill, so I don’t use it. Add it to the spinach mix if you want)
1 bunch of green onions, chopped
1 large white onion, diced
1/2 cup breadcrumbs, unseasoned
1 sleeve/pack filo dough
1 tsp olive oil

A few hours ahead of making Directions:
1. If you buy phyllo dough frozen, thaw it out.
2. Unwrap the boxes of spinach, place in a bowl and thaw them out. When they are un-frozen, squeeze out the water in a colander.
3. Saute diced onion and green onions in some olive oil for 3-4 minutes, or until a little golden and set aside to cool.

When everything is unthawed/cooled Directions:
1. Pre-heat oven to 350°
2. In a large bowl, mix spinach, cottage cheese, bread crumbs and onions together. Crumble in the feta.
3. Pam a 14×9 glass baking dish .
4. Roll out the phyllo dough and place a sheet on the bottom of the pan. Spray each layer w/ Pam… or brush some olive oil/melted butter on each layer. Do this a 3-5 times to create a bottom layer.
5. Drop the spinach mix in the to the baking dish and spread/even out.
6. Add 5-7 layers of phyllo on top of the mixture, still Pam’ing/buttering each layer including the top.
7. Bake for 45mins-1 hour. If it looks dry, you can reduce the oven temp to about 300° after about 45mins.

Don’t let rolling out phyllo dough scare you, Youtube to the rescue here to teach you have to roll it out. I can’t say I really know how considering my Mom made this whole thing from start to finish. Thanks Mom!

This is best served with a greek salad… those I haven’t been able to make better than a Greek restaurant or Greece.


3 responses to “Better than a Greek restaurant Spanakopita

  1. This looks like a lotta work. Can you just make it for me?

  2. Well, you did crumble the Feta into the mix with your bare hands (clean ones)! I think you could actually use another box of spinach. Yummmm………

  3. Kate, it really isn’t that much work. You can get the spinach defrosted and squeezed out one day, and do everything the next! Next time I am here we’ll make it for you and MIke!! Actually I would like to move to the Knox Ave house, and then you could just stop on by!!

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