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SPANAKOPITA

Breann Bowman

A few months ago while grocery shopping, I randomly decided to pick up a package of fillo dough. Recipes that required this little delicacy kept popping up on my Pinterest and I was curious to try it out. After looking up a few different pastry recipes I landed on spanakopita. It's a Greek pastry filled with feta, spinach and egg. It's become one of my very favorite things to make and everyone seems to love it! What's great is you can eat it for breakfast, lunch, and dinner... It's universal!

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I N G R E D I E N T S

1 pkg. Fillo Dough

1 bag frozen spinach

3 eggs

2 sticks butter (yep!) 

6 oz. pkg. Feta

8 oz. pkg. Cottage Cheese

Start by mixing up your filling - you'll stir together the spinach, eggs, feta and cottage cheese. The spinach can still be frozen, just make sure you break it up into small pieces. Set aside, and set up your pastry sheet station.

You'll want to thaw the dough out overnight in the fridge. Since it's very thin it will dry out super fast, so what I do after it's been unrolled is keep the pieces waiting to be used covered with a damp paper towel.

Melt together all the butter, then lay out a single sheet of fillo. Next you spoon/ drizzle the butter on top. You don't need to spread or brush the butter once on the sheet. Doing it this way results in a lighter and flakier pastry. Repeat with two more sheets, then spoon about a half a cup of filling towards the bottom middle of the fillo.

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Now you'll fold it up as shown below:

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Once folded up into its "pillow", as I like to call it, brush the entire thing with butter and place on a baking sheet lined with wax or parchment paper. Bake at 350 for 45 minutes until the tops are golden and flaky.

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I like to wrap extras in wax paper to save for other meals. They will last in the fridge for a couple of days, and can be easily re-heated in the oven.

If you're not a spinach fan go ahead and skip it! The cheese and egg filling is yummy as well!