Spinach Pie (Spanakopita)
Tarte Feuilletée aux Épinards
- 1 lb. Filo pastry
- 6 oz. Butter melted
- 1 Egg yolk
- 2 lbs. Spinach fresh or frozen
- 5 oz. Ricotta or cottage cheese
Cook spinach in pan on low heat with lid on for a few minutes, until a crumple of soft mass.
Drain spinach and press out as much excess water as possible.
Mix spinach with rest of ingredients.
Using a large baking dish, brush bottom with butter. Place 7 sheets of filo one by one, brushing each sheet with butter.
Spread filling evenly on top. Place another 7 sheets one by one, brushing each sheet with butter.
Cut into 2-inch squares with parallel lines only down to filling, not through.
Bake at 350°F (180°C) for 45 minutes or until crisp and golden. Cut along cutting lines this time going through to the bottom.