Name: Spanakopitakia
Ingredients: 2 pound spinach, or three 10-ounce packages frozen chopped spinach, thawed; 1 1/2 cup finely chopped onion; 1/2 cup chopped scallion; 1/4 cup olive oil; 3/4 pound feta cheese; 1 pound quark or cottage cheese; 5 eggs, beaten; 1/4 cup breadcrumbs; 1/2 cup finely chopped parsley; 1/2 cup chopped dill; 3 sticks (3/4 pound) butter, melted, for brushing phyllo; 1 pound phyllo pastry

Spanakopitakia

Ingredients

2 pounds spinach, or three 10-ounce packages frozen chopped spinach, thawed
1 1/2 cup finely chopped onion
1/2 cup chopped scallion
1/4 cup olive oil
3/4 pound feta cheese
1 pound quark or cottage cheese
5 eggs, beaten
1/4 cup breadcrumbs
1/2 cup finely chopped parsley
1/2 cup chopped dill
3 sticks (3/4 pound) butter, melted, for brushing phyllo
1 pound phyllo pastry

Instructions

If fresh spinach is used, wash, clean, and chop. Cook in a covered saucepan for 2 to 3 minutes. Drain all water from spinach and then squeesze dry. If frozen spinach is used, thaw and remove all moisture. Saute onion and scalion in olive oil for 5 minutes. Add spinach. Simmer over low flame, stirring occasionally, until most of the moisture has evaporated. Crumble feta. Add quark and blend well. Add beaten eggs and mix well. Toss breadcrumbs, parsley, and dill into spinach-onion mixture and add to cheese. Stir until well blended. Preheat oven to 375 degrees. Prepare triangles. Use 1 teaspoon filling for each triangle. Place on ungreased baking sheets. Brush tops with melted butter. Bake for 20 minutes, or until golden. Let cool about 5 minutes before serving. Serve warm.