Spanakopita with Artichokes


1 T olive oil
1 large or 2 small minced onion
1/2 t salt
1 t basil
1 t oregano
1 package frozen spinach
1 package frozen artichoke hearts
5 or 6 cloves of garlic
3 T flour
small package of feta
1 c cottage cheese
1 package filo dough (use 1/2 of a l lb package)
more olive oil for assembling pastry.

———-

Heat oil and saute onions with herbs and salt and pepper until soft, stir in garlic and cook for a few minutes more.  Add thawed and drained spinach and artichokes (cut artichokes hearts in pieces first).   Cook for a few minutes, then sprinkle in flour and cook a couple minutes more.  Remove from heat and set aside.

Combine cheeses a separate bowl, then mix into cooling vegetables.  Divide in half.

Oil a baking dish well using olive oil.  Lay a single sheet of phyllo dough in the dish and brush with more olive oil.  Lay another on top of this; alternate the placement to cover any bare areas.  Continue until you’ve used about a third of the phyllo (8-12 sheets).  Pour in half of the filling and cover with a sheet of phyllo dough. Brush with oil and continue laying on phyllo sheets until you’ve used another 8-12 sheets.  Pour in the rest of the filling and layer with the rest of the phyllo.

Bake at 375 degrees for 45 minutes, or until browned and bubbly.  Serve at once.

Artichoke Spanikopita front
Artichoke Spanikopita back

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