Subj : Spanakopita
To   : All
From : Ben Collver
Date : Fri Oct 13 2023 12:30:45

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spanakopita
 Categories: Greek, Pastry
      Yield: 8 Servings

      2 lb Fresh spinach
      1 c  Onion; chopped
      3 tb Butter
      1 lb Pkg filo dough
    1/2 lb Butter; melted
      2 c  Feta cheese; crumbled
      2 c  Cottage cheese
      5    Eggs
      2 tb Flour
      1 ts Basil
    1/2 ts Oregano
           Salt & Pepper
      1 tb Anise or fennel seeds; for
           -garnish; (optional)

  Preparation time: 1-1/2 hours

  Preheat oven to 375 F.

  Clean, stem, and chop the spinach. Salt it lightly, and cook, adding
  no water, for five minutes.

  Cook the onions in butter, salting lightly. When soft, combine with
  remaining ingredients and spinach.

  To assemble:

  Spread some melted butter on a 9x13" baking pan. Place a strà 1/4del
  leaf in the pan (it will outsize the pan. Let the edges climb the
  sides.) and brush generously with butter. Keep layers of dough
  coming, one on top of another, brushing each with butter. When you
  have a pile of 8 leaves, spread on half the filling. Continue with
  another stack of 8 or so leaves (don't skimp on the butter), then
  apply the remaining filling, spreading it to the edges. Fold the
  excess filo down along the edges, making little tidy corners.

  Pile as many more layers of filo and butter as your baking pan will
  accomodate. Butter the top-most leaf and sprinkle with a
  tablespoonful of whole anise or fennel seeds, if you have some on
  hand.

  Bake uncovered, about 45 minutes, until golden.

  Recipe by Moosewood Cookbook

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