Spanikopita (Yiayia's)

Ingredients

Phyllo

1 lb. Phyllo (buy frozen and leave in frig to thaw- room temp. day of to make - 2 Boxes)

1 lb. of butter melted (start with 2 sticks)

Filling

4 - boxes of frozen chopped spinach or 2 bags of 15 oz and 1 10 oz.

(defrost spinach day before, drain and squeeze all liquid – very important)

1 – 7 ½ oz. Farmers Cheese

1 ½ lb. (24 oz.) of Cottage Cheese

1 ½ lb. or more Feta Cheese

3 - bunches of scallions

1 - bunch of dill or 2-3  small packs

4 eggs, S & P

1 lb. butter

Method

• Mix all Filling ingredients in a bowl and place in frig for 1 hour or overnight.
• Make sure it has a thick consistency.
• (I usually use my mother’s sheet pan or you can use large foil sheet pan)
• Preheat oven to 350 degrees.
• Melt butter and get phyllo ready by opening and laying flat with towel over it so that it doesn’t dry out.  Butter bottom of pan with pastry brush.
• Layer about 8-10 sheets of phyllo butter each sheet one at a time and place in pan allowing sheets to hang over about 1 inch. Place extra in the center.
• Spread above mixture in pan and spread evenly.  You can sprinkle more feta if you wish.  Fold hanging phyllo edges over into pan and brush with butter.
• Start to layer more phyllo sheets (about 8-10) on top alternating just to cover and seal the top.  Be sure to always butter each sheet. Brush last layer with lots of butter.
• Cut into desired pieces.  Bake at 350 for about 45 minutes till golden brown.

You can also freeze before baking.  Cover with saran wrap first then foil and freeze.  When ready to bake, remove saran wrap but keep foil on and bake at 250 degrees for 1 hour and then remove foil and Bake at 350 degrees for 1 hour.  Let cool. Cut and serve.  OPA!!!