[jblum315]

My recipe for spanakopita
SPANIKOPITA (Tally’s recipe)

4 packages frozen chopped spinach, thawed and drained
1 lb ricotta
1 lb feta [crumbled is easier]
½ cup grated parmesan
package of phyllo [about 20 - 24 sheets]
1 cup butter
3 – 4 eggs
1 medium onion, diced
4 tbs veg or olive oil
garlic powder and / or dill
salt and pepper (needs lots)

Thaw spinach overnight in the sink in a colander, then wring dry. Combine with cheeses, eggs, oil, s & p, and dill or garlic. Add in onions, which should be sautéed until soft and translucent but not browned. Taste for spices. It needs liberal salt and pepper. Mix thoroughly and set aside.

Using phyllo sheets, lay one at a time in big baking dish [10 x 15], brushing with melted butter between each layer. After 8 – 10 layers, spread spinach – cheese mixture. Then start again with phyllo and butter for another 8 – 10 layers. Brush top layer with more butter. Cover with foil, and put in the fridge for about 30 minutes. Remove from fridge, and cut through first few layers of phyllo in a diamond pattern with a sharp paring knife.

Bake uncovered @ 350 for about 45 minutes, or until top is golden.