Name: Spanakopita (Spinach Pie)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 10 ounces fresh spinach; ¼ cup onion ((finely chopped)); 8 ounces feta cheese; 1 cup cottage cheese ((drain liquid)); 2 eggs ((beaten)); 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; black pepper to taste; package of phyllo pastry sheets; 2 tbs extra virgin olive oil ((for oiling the pan and phyllo sheets))

Preheat oven to 350 degrees.
Wash and thoroughly drain the spinach and add the chopped onions.
In a seperate bowl, crumble the feta into the bowl and add the eggs and cottage cheese. Add the seasonings and blend ingredients well.
Brush a 9” x 13” baking pan with olive oil. Lay a sheet of phyllo dough on the bottom, leaving a slight overhang on the sides of the pan. Brush (very lightly) with olive oil and repeat this phyllo and oil layering until you have used 8-10 sheets of phyllo dough.
Add the filling mixture to the pan and spread evenly. Bring the sheets that were hanging outside of the pan over the filling.
Lay 5 sheets of phyllo dough on top, oiling lightly between layers, repeating the process as done with the bottom layer. Stuff any edges down into the sides of the pans to seal the pie. Brush the top phyllo layer with olive oil.
Before baking, cut the pie into 12 squares, or however big you want your spanakopita pieces. This makes cutting the pie less messy when it gets out of the oven.
Bake for 45 minutes to an hour, until the top is golden brown.
Allow the pie to cool for 15-20 minutes before serving.

Spanakopita (Spinach Pie)

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