Spanikopita

Spanikopita

Spinach Cheese Pie

Serves: 6-8

From: Sphere Magazine, Vertical Marketing, Inc. 1972
Time 2 hours
For the crust, either use:
1 16 oz. packages frozen phyllo pastry sheets 
 ...OR...
1 package 8 oz. cream cheese softened
1 c butter, softened
2 c white flour

Ingredients for Filling:
1 large white onion, finely chopped
3 T olive oil
24 oz. fresh spinach, chopped
1 t salt
3/4 c feta cheese, crumbled 
1/3 c pot cheese (or small curd cottage cheese dry or drained)
1 egg lightly beaten

Directions for preparing the crust:
If you use the phyllo pastry sheets, follow the directions on the package and lay half the sheets in the bottom of a 9" pie plate coated with butter, and the other half on top over the filling.
...OR...

1. Mix Cream cheese and butter in a bowl.
2. Cut into flour until dough gathers together. Press into a ball, cover and chill until firm enough to roll (about 20 min in the refrigerator.)
3. Divide dough in half and shape into 2 flattened rounds. On a lightly floured board, roll the bottom crust to about 11-12" in diameter. 
4. Fold pastry into quarters; transfer into pie plate and unfold. Trim overhanging crust to 1/2" from edge of plate.
5. Roll top crust similarly and reserve.

Directions for preparing the filling:

1. Cook and stir onion in olive oil until tender and translucent
2. Remove from heat and stir in remaining ingredients
3. Heat oven to 325 F
4. Spoon filling into pastry lined pie plate - either the phyllo pastry or rolled crust. Cover with phyllo sheets according to the directions on the package or place the rolled top crust, seal and flute the edges.
5. Prick or pierce top with a fork or knife.
6. Bake until golden brown, about 1 hour and 10 minutes. 
7. Cool and serve. Enjoy!