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Spanakopita Recipe


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Category   Appetizers
Sub Category   None
Servings   40 pieces
Preptime   1 hour
  Wine, or sparkling water

5 lb. Frozen chopped spinach, defrosted and squeezed dried
7 large onions, chopped fine
1/2 c wesson oil
1/2 c olive oil
1/2 bunch parsley, chopped
1/2 bunch dill, chopped fine
3 bunches scallions, chopped
2 lb. phyllo no. 7
1 1/2 lb. butter
5 lb. feta cheese, crumbled fin
3 lb. cottage cheese
1/4 box farina
1 lb grated Parmesan cheese
12 eggs

Saute chopped onions in 1/2 cup of olive oil and 1/2 cup of wesson oil. set aside. In a large bowl, mix the spinach, onions, parsley, dill, scallions, feta cheese, cottage cheese, farina, parmesan cheese, and eggs. mix well. Melt butter and oil. Brush bottom of a 16 x 20 - inch pan with butter and oil. layer the pan with phyllo, using 1 pound of phyllo. brush each layer of phyllo with butter and oil. Add spinach mixture distributing evenly. cover with 1 pound of phyllo, brushing each sheet with oil, and butter. brush final layer of phyllo with remaining oil and butter. preheat oven to 350 degrees. cook for an hour or until golden brown.

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