Spanikopita(A Greek Spinach Pastry)

• 2 c. crumbled Feta cheese
• 2 Tbsp. flour
• 1 c. chopped onion
• 5 eggs
• 3 Tbsp. butter
• 2 c. (1 lb.) cottage cheese
• 1 tsp. basil
• 1/2 tsp. oregano
• salt and pepper
• 2 lb. fresh spinach
• 1 lb. pkg. defrosted filo dough
• 1/2 lb. melted butter

1. Clean, stem and chop spinach.
2. Salt it lightly and cook, adding no water, for five minutes.
3. Cook onion in 3 tablespoons butter, salting lightly.
4. When soft combine with remaining ingredients and spinach (not filo or melted butter).
5. Spread melted butter on a 9 x 13-inch pan.
6. Place a strudel leaf (filo) in the pan, it will hang outside the pan.
7. (Let the edges climb the sides) and brush generously with butter.
8. Keep layers coming, one on top of another, brushing each with butter.
9. When you have a pile of 8 leaves, spread on half the filling.
10. Continue with another stack of 8 or so leaves, then apply the remaining filling, spreading it to the edges.
11. Fold the excess filo down along the edges, making tidy corners.
12. Pile as many more layers of filo and butter as your baking pan will accommodate.
13. Butter top.
14. Sprinkle with a tablespoon whole anise or fennel seeds if so desired.
15. Bake uncovered for approximately 45 minutes, until golden at 375u0b0.

feta cheese, flour, onion, eggs, butter, cottage cheese, basil, oregano, salt, fresh spinach, dough, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766444 (may not work)