Recipe Thursdays!

Greek Spinach Pie!! from the Yaiyai!!

Depending on the size of your pan, use the smaller or the larger amounts where indicated. I make it in a 11" x 16" pan and use the larger amounts for the cheeses and eggs.

1 1/2 lbs. fresh spinach or 3 pkgs. frozen chopped spinach
1/4 to 1/3 cup olive oil
3 large onions finely chopped
1 bunch scallions
3/4 to 1 cup chopped parsley
1/4 cup chopped fresh dill
1/4 to 1/3 cup water
1 tsp. salt
2 T. flour or 1 tsp. cream of wheat
3/4 to 1 lb. feta cheese, crumbled (= about 2 1/2 cups)
1/4 to 1/2 lb. cottage cheese (= 1/2 to 1 cup)
6 eggs
dash of white pepper
1 lb. fillo
1/2 lb. butter (may need a little more)

If using fresh spinach: wash the spinach well and chop very fine. Chop scallions and add to spinach. Sprinkle with a little salt and mix. Let this stand 1/2 to 1 hour. Then squeeze the water out.

If using frozen chopped spinach: Thaw and squeeze water out of spinach.

Saute onions lightly in the olive oil until tender. Add the spinach and scallions and the water, the parsley, dill and salt. Cook a few minutes until the liquid is absorbed. Take off burner and sprinkle flour or the cream of wheat over the top. Mix and let this cool.

In a large bowl beat the eggs. Add the feta and cottage cheese and white pepper. Add the cooled spinach mixture and mix well.

Melt the butter. Brush the bottom of your pan with melted butter. Place half of the fillo sheets into the pan brushing each sheet with melted butter. Overlap the last 4 sheets and drape over the sides. Spread the spinach mixture evenly and fold overhanging sheets over the filling, brushing each with the melted butter. Cover with remaining fillo, buttering each sheet. Score the top with a sharp knife or razor blade into 2" square pieces (or whatever size you want). Sprinkle very lightly a few drops of water over top of pita.

Bake at 350 degrees for 45 to 60 minutes until golden brown.