I find that most anything you cook in fillo is yummy and spinach pie is no exception. I love my Greek heritage and the foods. Greek food is very healthy; using lots of greens, olive oil, lemon, garlic, fish, yogurt, nuts, and honey (Not necessarily all at once!). What's not to love. So, last night I brought the Melomakarona cookies and a large pan of Spanikopita to the Opera for my colleagues and friends. Sweet and savory.
I looked in my pantry to see what greens I had, thankfully I had enough spinach and green onions for the dish.
1 to 2 lbs spinach
2 to 3 bunches of green onions - chopped
a handful of fresh dill, parsley and mint - finely chopped
(NOTE: there is NO garlic in spanikopita!)
Next step is the cheese.
One box of fillo (1 lb), I like the Athens fillo dough and I try to make sure it's fresh. I take it out of the refrigerator a couple of hours before I'm going to use it.
I'm not always accurate about measurements, I tend to put a large spoonful of this and that.
Around a 1/2 lb feta cheese, crumbled - I like Valbreso french feta because it's creamy and flavorful, Trader Joes has a good french feta as well.
1/2 cup grated kaseri - if you don't have that use something like fontinella.
2 eggs - I am so lucky to have a friend like Kazi, who has chickens that produce amazingly tasty golden yolked eggs. She feeds them very well. I know my food taste better when I use those eggs.
1 cup cottage cheese
1/2 cup or more ricotta cheese
Mixed cheeses and eggs together.
Then add to drained spinach mixture.
pre-heat over to 350
First melt one quarter pound butter in a small saucepan.
Open the fillo, carefully because it's delicate. Unroll and leave on top the wax paper. Keep a slightly damp towel to make sure it doesn't dry out. You will use both rolls in box. I use half of the fillo on the bottom and half for the top.
Once it's ready - use a very sharp knife and score lengthwise. I slice all the way to the bottom and it should look like this.