Virginias Excellent Greek Spanakopita Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Steps:

• Saute onion in olive oil for 5 minutes.
• Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated.
• Crumble Feta cheese into small pieces.
• Add cottage cheese and eggs; mix well.
• Toss bread crumbs into spinach mixture and add to cheese. Stir until blended.
• Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel.
• Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter.
• Place 1 tablespoon of spinach filling near the end.
• Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top.
• Continue with remaining pastry and filling.
• Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.