Last week I shared a couple of recipes from the South Arbor Family Recipes book (if you’re interested in getting a free copy for a $10 donation to the South Arbor Boosters Club, let me know). This week I’d like to offer one more … this is one of my very favorites in the book, courtesy of Monica Rem (owner of “Organizing Masters,” who is coming over next week to help me organize my basement!)
Sadly, the last time I made this yummy treat, my family demolished it before I remembered to take a picture. I found this one here.
Spinach Pie – by Monica Rem
1 C butter, melted
1 onion, finely chopped
1 bunch green onions, sliced
1 lb feta cheese, crumbled
16 oz cottage cheese
2 pkg frozen spinach, thawed and water squeezed out
1/2 C farina (or cream of rice)
6 eggs, beaten
salt and pepper to taste
1 lb phyllo pastry
Butter bottom an dsides of a 12×18 jelly roll pan. Set aside. Pour 1/2 C butter in frying pan, add onions and saute until golden. In large bowl combined cheeses, spinach, farina; stir in onion mixture. Add eggs gradually, stirring constantly. Season with salt and pepper, set aside.
Place 1-2 sheets of phyllo in pan, allowing ends to hang over side. Brush with butter, repeat with 1/2 of the dough sheets, brushing each sheet with butter. Place 2 sheets directly in bottom (without overhang. Brush with butter, and pour spinach mixture over all.
Fold overhanging pastry back over spinach mixture, brushing with butter as you go. Place remaining pastry, 1-2 sheets at a time, over top. Brush with butter as you add layers. Score top sheets for ease of slicing. Bake at 325 for 45 minutes. Serves 12-16.