Today, I did something I have been putting off for quite some time. I made the Greek Spanokopita, and I am kind of not very enthusiastic about tasting it…knowing that there are onions in there just doesn’t help my head. Oh well. I think it’s quite suitable to everyone else’s taste buds…but next time, I am doing away with the onions! You want the recipe, you say? Ok! Keep in mind that I cut down the original recipe to one-fourth, because it would have been just too much. So, if you think you need more, quadruple this, and you should be fine…
8 oz. spinach
1 oz. parsley
1/4 large onion
2 oz. spring onion
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp coriander seeds
1 tsp chilli paste
1 oz. cottage cheese
2 oz. cream cheese
1 oz. cheddar cheese, grated
8 sheets of phyllo pastry
some clarified butter (ghee)
Finely chop the onions and spring onions. Saute the onions in the oil until slightly soft, then add the spring onions and saute for a few more minutes.
Coarsely chop up the spinach and parsley, and add to onions. Add in salt, pepper, coriander, and chilli paste, and cook for about 5 minutes, or until greens are done, and moisture from them has evaporated.
Beat the egg, and add it with the cheeses to the spinach mixture, combining thoroughly.
Take four sheets of phyllo, and brush the butter between the layers. Cut into 6 to 8 strips, depending on the size desired.
Drop about 1 TBsp of spinach filling into each strip, about one inch from top, and fold pastry over, to form a triangle. (This is like filling samoosas.)
Repeat process for other 4 sheets of phyllo pastry.
Bake in preheated 350 F oven for about 30-45 minutes, until puffed and golden-brown.
Source: Tess Mallos, The Complete Middle Eastern Cookbook,