Greek Spanakopita / Cheese Pita Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large bunch of green onions, chopped and sautéed slightly in butter
2-1/2 to 3 sticks melted butter (1-1/4 c. to 1-1/2 c.) (it is better to use clarified butter, but not necessary)
8 oz. block Feta cheese, crumbled (do not use pre-crumbled)
16 oz. cottage cheese (do not use low fat)
5 eggs, lightly beaten with whisk
White pepper to taste (optional)
1 lb. phyllo pastry sheets, trimmed to fit 11x15 inch baking pan (Phyllo sold at grocery stores contains 2 individually wrapped packages. Each package is 1/2 pound and has 18 sheets (9"x14"). Thaw box of phyllo in refrigerator for at least 24 hours. The phyllo should sit out for at least 30 minutes before working with it. Keep phyllo covered while using it so it does not dry out.
Option: 10 oz. package of frozen chopped spinach, thawed and drained.
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Directions: |
Directions:In a small pan, sauté green onions in a little butter until slightly soft and set aside. Combine feta and cottage cheeses in a large mixing bowl. Stir in sautéed green onions. Slowly fold the beaten eggs into the mixture and set aside (refrigerate).
Spinach Option: Squeeze the thawed and drained spinach and add it to the cheese mixture. Refrigerate.
Generously butter the sides and bottom of an 11x15 inch baking pan. Place 1 layer of phyllo to cover the pan.
Brush melted butter over top of phyllo using a pastry brush. Lay another sheet of phyllo over the first. Again brush with melted butter. Repeat, using ½ pound of phyllo, all individually buttered.
Spread the filling mixture evenly over the phyllo layers.
Top with 2nd package of phyllo (18 sheets), buttering each sheet/layer after it is put in the pan.
After all phyllo layers are buttered and in place, use a butter knife to push the outer edge of phyllo layers down in the pan to create sealed edges.
Score the top sheets of phyllo into serving size squares with the tip of a sharp knife. Do not cut all the way down through the pita. If you have time before you bake it, cover the prepared pita with saran wrap.
Bake at 350° for 45 - 50 minutes until pita is flaky and light golden brown.
Place pita on a wire rack for about 20 minutes.
Cut into squares before serving. |
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Number Of
Servings: |
Number Of
Servings:Cut into 24 pieces, about 8 -10 servings |
Preparation
Time: |
Preparation
Time:3 hours, including baking |
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