Spanakopita

Directions

1. 1
   Before you begin, make sure the spinach is thoroughly drained.
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   The best way to ensure all of the liquid is gone is to place portions of the spinach in a paper towel, and squeeze.
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   Also, while you work with filo dough, make sure to cover with a damp cloth so as not to allow the dough to dry out.
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   In this recipe, you can mix in your other favorite greens as well.
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   Swiss chard is a great choice and is mostly in season during the summer months.
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   If making this dish during the fall or winter, use greens in season during those months, such as kale.
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   1) Preheat the oven to 425F.
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   2) Mix yellow onion, green onion, parsley, dill, spinach, oil, feta cheese, cottage cheese, in a large bowl.
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   Add salt and pepper to taste.
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    Mix in the 2 eggs to finish the mixture.
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    3) Grease 9x13 glass dish with olive oil.
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    Place 2 sheets of filo dough down on the dish and brush lightly with oil.
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    Scatter 1/5 of the spinach mixture over the filo dough.
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    Place another sheet of filo dough on top of the spinach mixture and again brush lightly with oil.
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    Scatter another 1/5 of the spinach mixture over the filo dough and repeat layering until spinach mixture gone.
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    4) Finish the dish with 3 layers of filo dough on top, and brush again with olive oil.
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    Place in oven until golden brown, about 25 minute Allow to cool 10 min and cut into squares and serve.
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