Spanakopita: Greek Spinach Pie

I decided to expand my horizons a bit and launch my maiden voyage with phyllo dough. I have always liked most things made with it...mostly Baklava. Who wouldn't like it.....well...I guess the people with nut allergies may not. Anywho......it is my favorite dessert.......digressing.

Today I decided to cook something Greek in nature......the above title says it all.....please feel free to try this recipe...it may look complicated but it is not. One suggestion, instead of a "pastry brush", a 1/4" paint brush (never used) works just as well.....Oh, to bypass any copyright bylaws....this is not my personal recipe....I think the kudos go to a young lady named Denise Shoukas. I wonder what derivative that name is from..........not really. (Greek for all the slow people reading this).

Ingredients

• 1 stick plus 1 Tbsp. butter
• 1 small onion, finely chopped
• 3, 10 ox. boxes frozen chopped spinach, thawed
• 1 lb cottage cheese
• 12 oz. feta cheese, crumbled
• 5 large eggs lightly beaten
• 1/2 tsp. each salt and pepper
• 1, 1 lb. box phyllo dough
  

Directions:

Preheat oven to 350°F

Prep time 30 min

Cook time approx. 45-55 min

In a small skillet, melt 1 tablespoon butter over medium heat. Add the onion and cook until softened, about 5 minutes; transfer to a large bowl. Wipe out the skillet. Place spinach in a clean kitchen towel and squeeze out any excess water. Add the spinach, cottage cheese, feta, eggs, salt and pepper to the onion* and stir to combine. Set aside. In the reserved skillet, melt the remaining 1 stick butter. Using a pastry brush, coat a 9-by-12 inch baking dish with melted butter. Unfold the phyllo dough and line the baking dish with 1 phyllo sheet, gently pressing into place and letting any excess hang over the sides. Brush the sheet with more melted butter. Repeat until there are 8 layers of buttered phyllo in the dish. Cover the remaining phyllo sheets with a damp cloth to keep them from drying out. Fill the phyllo-lined baking dish with the reserved spinach mixture. Fold in the overhanging phyllo, sheet by sheet, brushing butter on each sheet. Place another phyllo sheet over the filling and brush with butter. Repeat with the remaining phyllo sheets and butter, brushing the top layer generously with butter. Using a sharp knife, trim the overhanging phyllo sheets to fit the baking dish. Score the top to mark eight servings. Bake the spanakopita until golden-brown, about 45-55 minutes. Let cool for 30 minutes before slicing.