Spanakopita Spinach Pie

• 16 ounces, weight Baby Spinach
• 1/2 pounds Feta Cheese, Crumbled
• 8 ounces, weight Cottage Cheese With Chives
• 3 bulbs Scallions, Chopped
• 3 whole Eggs
• 1/2 cups Bulgur Wheat
• 1/2 cups Fresh Dill, Chopped
• 1 pound Filo Dough, Thawed
• 1- 1/2 stick Butter, Melted

1. Preheat oven to 375 F.
2. In a large bowl combine spinach, feta cheese, cottage cheese, scallions, beaten eggs, bulgur wheat, and dill.
3. Mix well.
4. Prepare a large baking dish (11x 14) by brushing it with melted butter.
5. Layer 4 to 6 filo sheets on the bottom of the pan, buttering every other one.
6. Pour 1/2 of the spinach mixture onto the filo sheets.
7. Cover with 4 to 6 filo sheets, again buttering every other one.
8. Pour the remaining spinach mixture into the pan and continue to layer filo sheets as previously described.
9. Trim the the filo sheets that are hanging out of the baking dish and neatly tuck in all the edges.
10. Generously butter the entire top layer.
11. With a sharp knife, cut 4 slits across the pita for the steam to escape during baking.
12. Bake for approximately 1 1 1/2 hours until the pita is golden brown.

spinach, feta cheese, chives, scallions, eggs, bulgur wheat, fresh dill, dough, butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spanakopita-e28093-spinach-pie/ (may not work)