| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Greek | Greek, Holiday, Side dish, Vegetables | 24 | Servings |
INGREDIENTS
| 3 | Scallions, chopped | |
| 1 | c | Butter, melted divided |
| 5 | Eggs, beaten | |
| 3 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 67.6mg
Sodium: 139.8mg
Potassium: 30.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.3g