Preheat oven to 350 degrees. Brush a 9×13 inch baking pan with Clarified Butter.
White Sauce: Melt butter in a small pan. Stir in the flour and RANDA’S SPICE and cook until smooth and bubbly. Gradually stir in the milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Set aside to cool.
Filling: Squeeze excess water from spinach and place in a bowl. Add White Sauce and remaining filling ingredients. Mix well.
Assembly: Work with half of the stack of dough at a time, keeping the rest covered first with a piece of wax paper and then with a very slightly damp towel. Place two sheets of filo dough in the buttered baking pan with the filo extending up the sides of the pan. Brush generously with Clarified Butter. Place two more sheets in the pan and brush with butter again. Repeat with six more sheets, buttering between each two sheets. Spread the filling evenly over the dough. Turn the edges of the dough in to enclose the filling.
Cut the rest of the stack of filo to fit the pan. Lay the scraps on top of the filling and drizzle with butter. Next, lay 2 sheets of the cut filo on top of the filling and brush with butter. Repeat the layering and buttering procedure until all of the filo is used up. Pour any leftover butter on top. With a sharp knife, cut the top stack of filo into three rows lengthwise and 5 rows widthwise to make 15 squares. Bake for 40 to 50 minutes until golden brown. Let it cool 10 to 15 minutes. Cut through all layers and serve.
NOTE: See Spanakopita Triangles for the appetizer version of this popular Greek dish.
- 2 tbsp Butter
- 2 tbsp Flour
- 2 tsp Randa’s Spice
- 1 c Milk
- 20 oz frozen chopped Spinach, defrosted
- 1/2 lb: Pound Feta Cheese, crumbled (about 2 cups)
- 1/2 c small Curd Cottage Cheese
- 1/2 c finely Diced Onion
- 1/4 c chopped Parsley
- 2 Eggs
- 2 tbsp Lemon Juice
- 1/4 tsp Nutmeg
- 4 tsp Hellenic Herb Blend
- 1 lb: Pound Filo Dough, Defrosted
- 2/3 c Clarified Butter, melted