Cut into squares before serving	Spanakopita

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Spanakopita

Source: St. Louis Post-Dispatch, April 5, 1987

Yield: 15 to 24 pieces, depending on size

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Ingredients

• 1 1/2 lb feta cheese, crumbled

• 1 bunch green onions, sliced (green and white parts)

• 1 lb (4 sticks) butter, melted, divided

• 1 1/2 to 2 lb fresh spinach (see note)

• 1 1/2 lb cottage cheese, large curd

• Salt and white pepper, to taste

• 6 eggs, beaten

• About 1 lb filo dough

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Preparation

Drain the feta cheese in a colander about 30 minutes. Discard the liquid.

In a small pan, saute the green onions in about 3 tablespoons of melted butter just until wilted.

Rinse, chop and drain the spinach; place in a large mixing bowl. (See note regarding using frozen spinach.) Add the sauteed green onions, feta cheese and cottage cheese and mix. Add salt and pepper to taste (the feta is salty; add salt cautiously). Slowly fold the beaten eggs into the spinach mixture. Set aside.

Remove the filo remaining sheets covered with a damp cloth to prevent drying out. Butter a 9-by-13-inch baking pan. Layer the filo sheets, one at a time, in the bottom of the pan, brushing each sheet with melted butter, to make 14 layers of filo.

Spread the spinach mixture evenly over the filo layers. Top with 14 more layers of filo, buttering each sheet as it is added to layers. Be certain to thoroughly butter the last filo sheet.

Refrigerate the pita an hour or two; score into squares with the tip of a sharp knife. Do not cut all the way down through the pita.

Bake in a preheated 350-degree oven about 1 hour, or until a light golden color.

After baking, place the pita on a wire rack to cool. Cut into squares with a sharp knife before serving. Do not cover the pita while cooling because it will get soggy. Serve warm or at room temperature.

Note: Three 10-ounce packages of frozen chopped spinach can be substituted for fresh spinach. Let the frozen spinach thaw completely in a colander, then squeeze it to remove water.