Amy Sedaris’s Spanakopita

September 5, 2007 · 10 comments · Print This Post

in Appetizers, Baked Goods, Dinner, Holidays / Entertaining, Vegetarian

 Get Your Greek On

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:

Have MercySpanakopita (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
Melt
Green Onions
Green Onions
Fluff the Eggs
Fluff the Eggs
Drain the Spinach
Drain the Spinach
Combine with Cheeses
Combine with Cheeses
Brush Each Sheet with Butter
Brush Each Sheet with Butter
Add Filling
Add Filling
Continue Layering
Continue Layering
Bake
Bake
Get Your Greek On
Get Your Greek On

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