Non Feta SspanakopitaSubmitted by: HSAMPSONIS
IntroductionThis usually is made with 1/2 lb. pf Feta cheese. I had run out and could not get to the store so I used Parmesan & Provolone... This usually is made with 1/2 lb. pf Feta cheese. I had run out and could not get to the store so I used Parmesan & Provolone...
Spinach, frozen, 2 package (10 oz) yields (remove)
Scallions, raw, 4 medium (4-1/8" long) (remove)
Provolone Cheese, 4 oz (remove)
Parmesan Cheese, grated, 4 oz (remove)
Cottage Cheese, Nonfat, 16 oz (remove)
Egg, fresh, 6 large (remove)
Milk, nonfat, .5 cup (remove)
*filo pastry, 454 gram(s) (remove)
Butter, unsalted, 4 tbsp (remove)
Unsalted Butter melted Enough to brush on the filo leaves
I use # 7 thick filo which on has 16 sheets and the thinner filo has 24 sheets...
Cut the top of the filo to desired size (2x3) before placing in oven to illuminate the cooked filo from crumbling.
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Combine spinach, scallions, cottage cheese, cheese, eggs, Flour, milk, 4 tbsp butter and salt if needed mix thoroughly
6 sheets for the top
use 9x14 pan
Brush butter on each leaf before placing in pan. it will go up and over the sides of the pan
pour spinach filling into the pan then Brush with butter the rest of the leaves over the top. Then Turn edges back over and Brush with butter over entire top leaf.
Bake for and hour or as long as it take to brown top.
Serving Size: 21 3x2.25 peices
Number of Servings: 21
Recipe submitted by SparkPeople user HSAMPSONIS.