Embarrassing adolescent confession time: I had a crush on Uncle Jesse. Uncle Jesse was Greek and therefore in honor of Uncle Jesse I give you the quintessential Greek dish:
Spanakopita (Originally published in I Like You: Hospitality Under the Influence by Amy Sedaris)
5 eggs
3 10-oz packages of frozen, chopped spinach, defrosted (ring out any water using cheesecloth or dishrag)
8 ounces of cream cheese
8 ounces or more of crumbled feta cheese
8 ounces of small curd cottage cheese
Olive Oil
2 bunches of chopped green onions, sauteed
1 tablespoon of parsley
Dill, fennel (optional)
3 tablespoons of Parmesan cheese
1 1-lb box of phyllo pastry
1 stick of butter
In a mixer, beat the eggs until fluffy. Add everything else (except the phyllo dough and butter) gradually, just until mixed.
Melt the stick of butter. Using a pastry brush, butter a 9x13x3 inch pan.
Line the bottom of the pan with half the box of phyllo, buttering between each layer. Add spinach filling and spread evenly.
Top with a little extra crumbled feta, if you have some left.
Place the remaining phyllo on top, again buttering between each sheet.
“Baptize” the top with a little water and bake at 350 degrees until brown and crispy on top, approximately 45-50 minutes.
If the phyllo starts to get too brown, cover with foil.
 Melt |
 Green Onions |
 Fluff the Eggs |
 Drain the Spinach |
 Combine with Cheeses |
 Brush Each Sheet with Butter |
 Add Filling |
 Continue Layering |
 Bake |
 Get Your Greek On |