Spanakopita
from _The Electric Vegetarian_

Serves 8
Preparation Time: 1 hour
Unsupervised Cooking: 25-35 minutes
Prepare the filling and refrigerate before proceeding with the dough. We use
Danish Feta because it is less salty. If you use Bulgarian or Greek Feta, add a
bit more ricotta cheese to reduce the salty taste.

2 10-ounce packages frozen spinach or 2 lb fresh spinach leaves, cooked and
squeezed dry
1 large onion
3 tablespoons olive oil
1 lb Danish Feta cheese
16 ounces ricotta cheese or well-drained dry cottage cheese
4 eggs
1/8 tsp pepper
1 tsp dry dill weed
3/4 cup butter or margarine
1 pound purchased filo dough
additional butter if using purchased dough

Metal blade: Add onion, cut into 1-inch pieces, to work bowl. Pulse on/off until
finely chopped.

In a skillet, heat oil over medium heat. Add onions and sautˇ until limp and
transparent. Do not let the onions brown. Remove from heat and set aside. Rinse
Feta cheese under cold water to remove some of the salt. Pat dry with paper
towel.

Metal blade: Add Feta, broken into 2-inch pieces, to work bowl and process with
ricotta cheese to break Feta into small chunks. Add eggs, pepper and dill.
Process until blended. Remove to a large bowl. Add spinach to work bowl. Pulse
on/off until finely chopped, but not purˇed. Add spinach and onions to cheese
mixture. Stir to mix well. Cover and refrigerate while making filo dough. (Good
to refrigerate for awhile even if you are using purchased dough - lm)
Preheat oven to 375. In a saucepan, melt butter over low heat. Butter an 9 x
13-inch pyrex baking dish. Layer one half of the filo sheets on the bottom of
the dish, brushing the top of each sheet with butter. Since the sheets donÕt fit
the size of the pan, overlap and alternate as necessary. Spoon on all the
spinach mixture and continue layering until all the sheets are used. (Lou uses
about 8 layers on each of top and bottom.) Generously butter the top filo layer.
Bake, uncovered, 25-35 minutes or until golden.