Spanakopita

From Mollie Katzen’s vegetarian Moosewood Cookbook, this spinach pie is less salty and lighter than more traditional recipes.

Ingredients

1 pkg. frozen filo dough
1 tbsp. olive oil
2 c. onion, minced
1/4 to 1/2 tsp. salt
1 tsp. basil
1 tsp. oregano
2 1/2 lbs. fresh spinach, stemmed & finely chopped
5 medium cloves garlic, minced
3 tbs. flour
2 to 3 c. (about a 1 lb.) crumbled feta cheese
1 c. cottage cheese
freshly ground black pepper, to taste
1/3 to 1/2 c. olive oil, for the filo
1 lb. filo pastry leaves (approximately 20 leaves), thoroughly defrosted

Directions

Preheat oven to 375 degrees. Oil a 9x13 inch baking pan. Heat 1 tbsp. olive oil in a large pot or Dutch oven. Add onion, salt, and herbs, and sauté for about five minutes, or until onion softens. Add spinach, turn up the heat, and cook, stirring, until the spinach wilts. Stir in the garlic.

Sprinkle in the flour, stir, and cook over medium heat 2 to 3 more minutes. Remove from heat. Mix in the cheeses. Taste to correct seasonings, adding lots of black pepper. Unwrap the thawed filo dough. Place a sheet of filo in the oiled pan, letting the pastry edges climb up the sides. Brush lightly with oil, and add another sheet. Keep going until you have a pile of 8 oiled sheets. Add half the filling, spreading it to the edges, then repeat with 8 more sheets of oiled filo, followed by the remaining filling. Layer the rest of the filo over the filling, brushing oil in between. Oil the top, tuck in the edges, and bake, uncovered for about 45 minutes, or until golden and crispy. Serve hot or warm.