By Mary Santas
(From Holy Trinity Greek Orthodox Church cookbook – A Taste of St. Augustine, Florida)
1 lb filo pastry, defrosted
4 10 oz. pkgs. Spinach, frozen and chopped
2 medium onions, chopped
2 bunches green onions, including tops, sliced
½ C. fresh dill, chopped
½ C. fresh parsley, chopped
½ C olive oil
1 lb. feta cheese, crumbled
1 lb. ricotta cheese (or cottage cheese)
½ C. romano cheese, grated
4 eggs, beaten
1 t. Salt
1 t. black pepper
1 C. melted butter or ½ C oilve oil and ½ C butter
Defrost frozen spinach and squeeze out excess liquid. In a heavy dutch oven, sauté onions, green onions, dill and parsley in ½ C. olive oil for 5 minutes. Add drained spinach and salt; sauté gently and slow for 10 more minutes. Transfer to large bowl and let cool slightly. Blend feta, ricotta, Romano and pepper into spinach mix; fold in beaten eggs thoroughly.
Preheat oven to 350 degrees. Use a 12 x 18 inch pan or two 9 x 13 inch pans.
Spread layer of plastic wrap on your work area; place filo on plastic and cover with another layer of plastic wrap to keep dough from drying out.
Brush pan with butter (or butter and oil). Layer bottom and sides of pan with one layer of filo, brush with butter. Continue spreading spreading filo on pan until 10 sheets have been used, brushing each with butter. Spread spinach mixture evenly in pan. Fold edges of filo over the spinach. Place the rest of the filo over the spinach brushing each layer with butter. With a sharp knife, cut the size squares you wish to serve.
Sprinkle the top of spanakopita with 2 T. of water and bake on bottom shelf of oven for approximately 45 minutes, then moving to middle rack until golden brown. Total baking time is one hour to 1 hour and 20 minutes.
Serves 24 – 40 depending on size squares cut.