Spanikopita
Source: Sharon (This recipe is from one of the best and oldest restaurants in Toronto, Carmen's.)
16 oz Phyllo dough thawed
3/4 cup Butter, melted
10 oz Frozen Spinach thawed and drained of all liquid
3/4 lb Feta Cheese
1/2 lb Cottage Cheese Pressed and drained of all it's liquid, about 1 cup (can substitute ricotta)
1 lb Cream Cheese Softened
3 Eggs
1/4 cup Fresh Dill, chopped fine (can substitute 1 T dried)
Salt and Pepper, to taste
optional: Nutmeg to taste
In large bowl combine all ingredients except phyllo and butter.
Working with one sheet of phyllo at a time, brush with melted butter and cut in 5 strips lengthwise.
Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a flag, to the left, up, to the right, up, etc. Brush tops with more melted butter.
Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm.
NOTE: To freeze, place the uncooked spanikopita on a cookie sheet and place in the freezer. Once frozen place in bags or containers. When ready to serve place frozen spanikopita on a cookie sheet and bake.