Line 2 shallow baking pans with parchment or foil, and drizzle each pan with 2 Tbsp Clarified Butter.
Squeeze water from the spinach. Place in a bowl and add the remaining filling ingredients. Mix well.
Place the filo dough on a cutting board with the wide side facing you. Cut the stack into six equal strips. Work with one stack at a time, keeping the others covered, first with waxed paper and then with a slightly damp towel. Lay one strip of filo on the table and brush lightly with Clarified Butter. Lay another strip on top of the buttered strip. Place 2 tsp filling about 2 inches from the edge closest to you. Fold both strips of filo over on top of the filling. Then begin folding diagonally, like a flag, to form a triangle. Place triangles on the buttered baking pan as you roll them. Brush the tops lightly with Clarified Butter. When all are done, brush the tops of the Spanakopitas with any butter that is left. Bake in a preheated 350-degree oven for 35 to 40 minutes until golden brown.
To Freeze Unbaked Spanakopitas: Layer the triangles in a plastic container, separating the layers with waxed paper. When ready to bake, drizzle 2 Tbsp Clarified Butter on baking pan. Place frozen triangles on pan and bake as above.
NOTE: As a main dish or side dish, Spanakopitas may be baked in a pan and cut into squares.
- 3/4 c melted Clarified Butter, divided
- 10 oz frozen chopped Spinach, defrosted
- 1/4 lb: Pound Feta Cheese, crumbled (about 1 cup)
- 1/4 c small Curd Cottage Cheese or Ricotta Cheese
- 1/4 c finely diced Onion
- 2 tbsp chopped Parsley
- 1 Egg
- 2 tsp Lemon Juice
- 1/8 tsp Nutmeg
- 2 tsp Hellenic Herb Blend
- 1/2 lb: Pound Filo Dough, defrosted