| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Greek |
Side dish, Vegetables, Greek, Holiday |
24 |
Servings |
INGREDIENTS
| 3 |
|
Scallions; chopped |
| 1 |
c |
Butter; melted, divided |
| 5 |
|
Eggs; beaten |
| 3 |
pk |
Spinach (frozen, chopped); (10 oz ea) thawed and pressed dry |
| 1 1/2 |
c |
Feta cheese; crumbled |
| 1/2 |
c |
Cottage cheese |
| 16 |
|
Pastry sheets or strudel leaves (filo) |
INSTRUCTIONS
Saute scallions in 2 tablespoons melted butter; combine with eggs, spinach,
and cheese. Place 8 pastry steets, each brushed with melted butter, in a
greased 13x9x2-inch pan.
Place spinach mixture evenly over pastry sheets. Top with remaining pastry
sheets, having top sheet well buttered. Bake at 350 degrees for 1 hour and
15 minutes. Cut into squares or diamond shapes. Serve hot. Spanakopeta
freezes well.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for
you by Nancy Coleman.
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