Heirloom Kitchen author Anna Gass shares an immigrant's secret recipe for spanakopita.
Category: not set
Cuisine: not set
4 tablespoons (½ stick) butter
5 scallions
chopped
4 pounds frozen chopped spinach
defrosted
½ bunch dill
chopped (about 1 cup)
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 large eggs
beaten
1 pound cottage cheese
1 pounds feta cheese
broken up into small pieces
½ cup extra-virgin olive oil
1 cups clarified butter
1 package phyllo dough
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