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Spanikopita (Spinach Pie) Read through the recipe first.

Ingredients: 1/2 of (1 lb.) package Phyllo dough

3 lbs fresh spinach destemmed, washed and cut in strips OR 3 (10 oz.) packages frozen spinach thawed and drained 6 spring onions Roots removes, sliced thin 1/4 cup Cream of Wheat

1/4 cup milk powder 1/2 cup Blue Cheese 1/2 cup cream cheese, softened 1 cup Greek or feta cheese 1/2 cup dry cottage cheese 1/2 cup Parmesan cheese

5 eggs beaten 3 tbsps. sugar

Instructions: Prepare spinach: Fresh spinach is best. Buy 3 lbs., cut off stems, wash thoroughly. Cut in thin strips and cook in simmering water or steam with 1 tsp salt. Drain and squeeze very thoroughly. OR 3 (10oz) pkgs frozen spinach, thawed and drained. Combine and mix well in large bowl; the spinach, spring onion, cream of wheat, milk powder, blue cheese, parmesan, cream cheese, Greek or feta cheese, cottage cheese, eggs and sugar. Preheat oven to 400 degrees. In a well-buttered pan 9x13 or slightly larger pan, layer lengthwise 4 pieces phyllo buttering between each. Then place 4 pieces widthwise. Spread ½ of the spinach/cheese filling over phyllo layers. Repeat with phyllo layer of 2 leaves. Add remaining spinach/cheese mixture. Layer last of phyllo buttering between each phyllo sheet. Fold in any excess phyllo ends. Butter top layer. Bake 15 minutes, lower oven to 350 degrees, bake 45 minutes more. Cover if it browns too much too quickly.

Virginia Gianelos Country of Origin: Greece

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