Source: Judy Pistrang
1/2 lb. phyllo dough (cut 1 lb. package in half)
2 packages frozen spinach, leaf or chopped (works well to use one of each)
2 T olive oil
1 medium grated onion
1 T dried dill
1/2 lb. feta cheese, crumbled
2 T grated romano cheese (or parmesan cheese)
2 T large curd cottage cheese
1/2 to 1 cup grated parmesan cheese
1/2 tsp. baking powder
1 stick butter, melted
1 egg for glaze
Thaw phyllo dough according to package.
Saute onions in oil until wilted. Add frozen spinach to onion and cook together until defrosted. Cool. Add dill.
Beat 2 eggs well. Add baking powder, feta, cottage cheese and 2 T romano or parmesan.
Combine spinach and cheese mixtures.
Butter 13 X 9 inch pan. Construct Spanakopeta as follows:
Layer 5- 6 sheets of phyllo in pan, overlapping each other, covering the sides of the pan (overlap 1 inch over sides of pan). Brush each sheet with melted butter. Put half of spinach/cheese mixture in pan, spread evenly, sprinkle with parmesan cheese. Repeat with 5 or 6 more phyllo sheets, brushing with butter. Spread rest of spinach/cheese mixture, sprinkle with parmesan cheese. Top with rest of phyllo sheets, brush with butter. Fold sides over to seal. Brush with one beaten egg.
With sharp knife cut diagonally into 3 to 4 inch squares.
Bake at 350 for 45-60 minutes, until brown. May be frozen and baked for 1 hour at 350.