SPANAKOPITA (PITA)
Spanakopita (Pita)
Ingredients
24 Ounces Baby Spinach, stems removed
3 Sticks Butter Salted, melted
5 Eggs
1 Onion, diced fine
1 ½ (24 oz) lbs Feta Cheese, crumbled
4-6 oz Cottage Cheese
1 package of Phyllo Dough, defrosted
Directions
Melt 3 sticks of butter.
Clean spinach and take off stems and add to a large bowl.
Add onions, eggs, feta and cottage cheese to the bowl and mix together with your hands until fully incorporated.
Take 5 sheets of Phyllo and layer in a traditional 16 inch round greek pan, overlapping edges and melted butter using enough to cover the bottom of the pan (use hands to spread butter) then take ⅓ of the spinach mixture and spread evenly.
Add 3 or so more sheets of Phyllo, then more melted butter again enough to cover the bottom of the pan and another ⅓ of the mixture. Repeat one more time, and lastly keep layering the Phyllo until you use it all up. Then roll the edges inside the pan and spread the melted butter on the top and all the edges.
With a sharp knife, score the pita into square or diamond portions, making sure you do not cut all the way through.
Sprinkle a tiny bit of water over the top with your fingers (this helps keep the phyllo from flaking).
Bake at 350 for 50 minutes to 1 hour or until golden brown.
Let cool for at least 45- 60 minutes before cutting.
Tip: When starting to work with the phyllo, move quickly or it can dry out on you.
When scoring the pita, keep a tall glass of water handy and dip the knife into the glass, it will keep the knife from sticking to the phyllo and butter.
