A while back a co-worker here at the Fillo Factory, dropped a brochure on my desk, with this spanakopita recipe on it. It turns out that a longtime customer of ours, Marie Petikas, has been making Spanakopita for many years and decided to share it with her business associates on their company newsletter - and this is what landed on my desk. It is popular among her friends and family. She has agreed to share it with us. Thanks Marie! I'm going to send you a copy of a Fillo Pastry Cookbook I have here by Tess Mallos.
scallions - chopped
fresh grated pepper
glass pyrex dishes
Sauté scallions until wilted. Transfer to a large bowl.
Sauté spinach 1/2 lb at a time until wilted, add to scallions.
Add fresh dill (stems removed and chopped)
Meanwhile, crack 4 eggs into a medium bowl and beat. Add cottage cheese, and the finely crumbled Feta & fresh ground pepper. Stir well.
Combine the cooled spinach mix with the eggs & cheese stirring well by hand.
Butter the pyrex baking dishes. (you can use metal too)
Repeat this for the second Pyrex dish.
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