MARILLA’S SPANAKOPITA 1
May 15, 2009
Makes about 15 small slices or about 6 large slices
REALLLLLLLLLLLY DELICIOUS – CHEESY, PASTRY-NESS GALORE – DIETING!?!?!? FORGET IT!
375 grams filo pastry
250 grams unsalted butter – melted
2 bunches of English spinach or 2 packs of baby spinach leaves from supermarket
250 grams cottage cheese
100 grams romano grated
200 grams feta – strong – crumbled
200 grams parmesan – grated
100 grams of any other cheese – well not any other but ummm – something hard and strong – even a cheddar
1/2 bunch spring onions – chopped
1 medium white onion – finely chopped
2 tablespoons olive oil
1/2 cup water
Place onions and spring onions in a frying pan with the water. Bring to the boil and then after the water has almost evaporated, add the oil and gently sautee, ’til onions are transparent. Add the spinach and cook, stirring, til moisture has boiled away. Remove pan from heat. Squeeze mixture to make sure all water has gone. Add all cheeses and 3 eggs and mix well into spinach mixture.
Melt butter. Grease a shallow baking dish – lasagne size dish – place a sheet of filo on bottom overlapping sides. Brush lightly with more butter, and repeat for 6 layers. This forms the base. Then add half the spinach/cheese mixture and spread evenly. Repeat the 6 layers of butter / filo again – as the centre of the pie – then add the remaining spnach / cheese mixture – finished off with 6 layers of butter / filo on top. Make sure the top layer is well buttered. Brush the top with the beaten egg that remains.
Bake in 175 deg cel. oven for abouttttttttttt 45 minutes or until top is golden golden brown and looks delishamo!
CRY AND EAT.