SPANAKOPITA
2 cups crumbled cheese ( mixture
of feta and chevre )
2 Tbsp. flour
1 cup chopped onion
2 cups (1 lb.) ricotta or
pot cheese
1-2 boxes frozen, chopped
spinach, thawed and drained
5 eggs
3 Tbsp. butter
1 tsp. basil
1/2 tsp. oregano
salt, pepper
1 lb. frozen filo dough,
defrosted according to package directions
1/2 lb. melted butter (2
sticks)
sesame seeds, optional
Saute
onions in butter until browned and soft. Combine with
spinach, eggs, cheeses, flour, basil, oregano, salt, and pepper.
Using
a pastry brush, butter a 9x13 inch baking pan with melted
butter. Place a filo leaf on bottom, brush with melted butter,
and repeat process until you have a pile of 8 leaves. Spread
with half the filling. Top with another pile of 8 filo leaves,
spreading each one with melted butter (if you run out of melted
butter, melt more). Top with remaining filling. Top with
remaining filo sheets, brushing each with butter. Sprinkle top
layer with sesame seeds, if desired.
Bake
uncovered in preheated 375* oven until golden, about 45
minutes.
Makes
8-10 servings.
For a vegan version of this recipe, you could try substituting
crumbled tofu for the cheeses ... but I make no promises as
to how it will come out!
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