Spanikopeta
This recipe is so old....when we lived in New York back in the 60's, we had a landlady who was Greek and she hardly spoke English yet we coaxed her into giving us the secret...here it is, it's the best!!
3 pkgs. frozen chopped spinach, thawed and drained
1 large onion or 5 green onions, chopped
3 garlic cloves, crushed
2 8 oz. packages feta cheese
1/2 cup parmesan cheese
2 cups ricotta cheese
2 eggs beaten
salt and pepper to taste
2 sticks butter melted
4 tablespoons olive oil
1 package phyllo sheets
2 tablespoons chopped dill, fresh
1 tablespoon parsley, fresh
Saute the onion in the olive oil till golden, at the last minute throw in the garlic and saute for 1-2 minutes. more.
Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.
In a bowl, mix together the eggs, cheeses, parsley, and dill. Add the spinach mix and stir well to blend thoroughly.
In a 9x13 baking pan, brush bottom with melted butter, start layering phyllo, brushing each sheet with butter. Layer up to 12 and then spread filling on, layer again 12 sheets, brushing each one with butter.
When done, with a sharp knife or razor blade, (I use the razor blade) cut the top layers through into squares. Bake at 350 for 45 minutes.
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