• E70400eb1f2943c750523ff8ab420ede

Steph's Spanakopita

This is a family favorite! A dish I make at every special family gathering. I typically make two pans of spanakopita at a time: one for now, one for later (it freezes beautifully!). Double for 2 pans

Prep
Cook
Serves 12people
Ingredients
2
lb chopped spinach, squeezed of water
8
of green onions (8), chopped
1
medium onion, chopped
2
tbsp olive oil
1
tbsp dried dill
1 1/2
parsley
5
eggs, slightly beaten
3/4
lb feta cheese, crumbled
4
ozs cottage cheese
4
ozs whole milk rigotta cheese
1
tsp salt, pepper to taste
1
box Apollo Filo Dough
1
stick melted butter
Directions
1.
In a deep skillet, heat olive oil over medium heat. Add chopped onions until soft. Add spinach and heat for a few minutes, until wilted (about 3 minutes). Remove from heat and transfer to a large bowl to cool slightly. Add parsley, dill, salt, pepper, eggs, feta cheese, Rigotta and cottage cheese. Mix well and set aside.
2.
Melt butter in small skillet. Using pastry brush butter the bottom of a 9X13 baking dish. Line bottom with 1/2 of the filo dough. (TIP: I butter 1/2 of a sheet of filo at a time, fold the other side over on top and butter the top; place each sheet on top of one another). Pour in the spinach mixture and spread it evenly. Cover the filling with the remaining filo, brushing each sheet with the melted butter. Trim the overhang, if needed. Use a sharp knife to cut into diamond shaped pieced (cut all the way through). Bake at 350 degrees for about 45 minutes, until golden brown. Let it cool slightly. Enjoy!

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