Nicholas Dishinca Laklor/Spanakopita
Olive Oil Feta 1½ lb
Butter CottageCheese 1 cp
Dill weed ½tsp Ricotta ½ cp
Spinach 2 lb Chopped Baking Powder 1 tsp
Eggs 4 large Filo 6 to 8 sheets
Green Onion 2cp Milk 2 cp
Flour 3 ½ tbsp Salt ½ tsp
In a large heated skillet add 1 tbls of olive oil. Saute dill weed, onion (cut up length wise) and spinach.
When uniformly combined and warmed set aside.
Beat 4-5 whole eggs. Have ready Filo dough sheets, and set aside.
In a large bowl, combine crumble feta, cottage cheese and ricotta and set aside.
In a large preheated pan, melt 3 to 4 tbs of butter. On low heat add flour and saute gently until a uniform paste is formed. Slowly add milk and stir until it thickens.(should be a thick sauce) Stir in baking power.
Slowly combine the sauce onto the eggs, when combined return to the pan. (this prevents curdling)
Stir in salt. Bring to light simmer.
On medium heat add cheese mixture. Mix well, and heat until it bubbles slightly. (Do Not Burn)
After it bubbles, slowly mix warmed spinach and onions mixture. Stir in well and bring to light simmer.
Remove from heat and continue mixing. When well mixed, set aside.
Melt butter in a small pan. (may substitute olive oil) Filo dough should be at room temp. Use a damp cloth, and roll out the dough 1 sheet at a time lightly paint each sheet with butter. Lay 3 or 4 sheets on the bottom of the pan, coat the pan with butter or olive oil first. Pour filling into pan, cover with 3 or 4 sheets coated with butter. Pinch edge and bake at 350 for 45 min or until golden brown.