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Spanikopita (Spinach Pie)

Ingredients: 2 lbs. fresh OR 2 (10 oz.) frozen spinach leaves (1 lb. equals one cup cooked) OR Frozen spinach chopped, thawed and drained 1 cup low-fat cottage cheese

1 cup crumbled feta 4 oz. cream cheese 2 eggs beaten 1/4 cup cream of wheat 1/4 tsp. Salt 1/2 package plastic wrapped sleeve of phyllo 2 sticks (1 cup) butter

Instructions: If using fresh spinach wash, stem and chop. Cook in a small amount of water. Drain thoroughly. If using frozen spinach do not cook, merely thaw and drain. Preheat oven to 350 degrees. Combine in a medium size bowl: spinach, cottage cheese, eggs, feta and cream cheese, cream of wheat and salt. Mix well. Brush 9X13 pan with butter, place 2 phyllo sheets in bottom of pan, brush with butter, place 2 more phyllo sheets in pan, brush with butter. Repeat until you have 8 sheets on bottom of pan. Spread cheese, egg mixture over sheets in pan creating an even layer of filling. Cover with 8 sheets of phyllo, 2 at a time brush each layer with butter as before. Brush top layer with butter. Bake for 30 minutes, cover with foil to prevent burning. Bake 30 minutes more. Cut into squares. Phyllo dough is found in the frozen dessert section in most grocery stores. When purchasing it, keep frozen until the day BEFORE you plan to use it. Then place in refrigerator overnight to thaw. Remove 1 hour prior to use. As it dries out very quickly, keep it covered once it is open. A damp paper towel or clean kitchen towel works well. If using both packages of dough open only one at a time. Simple to make, don’t let phyllo dough scare you!

Chrysanthe, Helen and Sophia Rantis, Greece

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