SPINACH PITA

By SAEGERMA

Ingredients

• 2 LBS FRESH SPINACH
• 1 BUNC GREEN ONIONS
• 1/2 LB FETA CRUMBLED
• 1/2 LB LARGE CURD COTTAGE CHEESE
• 5 EGGS
• 1/2 LB THICK FILO DOUGH
• 3 STICKS MELTED BUTTER

Preparation

Step 1

SAUTE CHPPOED GREEN ONIONS IN A LITTLE BUTTER & SET ASIDE CLEAN SPINACH THOROUGHLY DRAIN CHOP AND PLACE IN COLLANDER TO DRAIN COMPLETELY PLACE SPINACH IN LARGE MIXING BOWL ADD ONIONS FETA COTTAGE CHEESE SALT PEPPER TO TASTE FOLD IN BEATEN EGGS AND SET ASIDE LAYER 7 SHEETS OF PHILO IN PAN BRUSHING GENEROUSLY WITH MELTED BUTTER PLACE SPINACH MIXTURE ON TOP OF FILO TOPWITH ADDITIONAL 7 SHEETS OF FILO BRUSHING EACH WITH BUTTER REFRIGERATE FOR 2 HOURS SCORE AND BAKE AT 350 FOR ABOUT 1 HOUR OR UNTIL GOLDEN BROWN DO NOT COVER PITA WHILE COOKING OR IT WILL GET SOGGY