Friday, October 13, 2006

Comfort Spanakopita

about 3 pounds of fresh baby spinach
1 pound feta cheese, crumbled
16 oz. of ricotta or cottage cheese
8 oz. cream cheese
1/4 of REAL grated Parmesan
6 eggs
4 small scallions chopped
dash of nutmeg
dash of cinnamon
dash of pepper
1 pound of melted butter
1 pound of filo

Blanch and drain the spinach. Pat it dry with a towel. It really needs to be pretty dry.
Thaw filo. Beat cream cheese and eggs until fluffy. Add other cheese and other seasonings and mix until blended. The filling can sit overnight in the refrigerator and let the flavors intermingle...
In a largish baking pan layer about 8 or 10 sheets of filo with butter, letting the excess filo make like a pie crust. Spread filling on top, add another layer of 8 or 10 sheets of filo and seal by overlapping the edges. Cut into diamonds BEFORE you bake it. Drizzle leftover butter on top. Bake at 350 for 45 minutes. (If there is any filo leftover, make Baklava.)

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