Mom Would Be Proud Scallion, Leek and Spinach Pie

Directions

1. For the filling
2. Steam the spinach until it wilts. Cool and then squeeze as much of the liquid out as you possibly can. Roughly chop and then place the spinach in a large mixing bowl.
3. In a large soup pot or Dutch oven melt the butter, add the diced leek and begin to saute over medium heat. After about 5 minutes add the sliced scallions and continue to saute until everything is very soft.(this could take up to 20 minutes). Add this mixture to the mixing bowl and let cool for a few minutes.
4. Stir in the drained cottage cheese and feta. At this point taste the mixture. You definitely want to add a little white pepper ( I added 1/2 teaspoon) but the amount of salt you add depends on how salty your feta is. Use your judgement ( I added 1/2 teaspoon to mine).
5. Stir in the beaten eggs. Set the mixture aside while you prepare to roll...

1. For the banitsa
2. It's best to set up your station before starting to roll these. Line a few baking sheets with parchment, set your bowl of crumbs out, melt your butter and have a nice size work space cleared to make your rolls. Once you open the fillo, lie it out flat and keep it covered with a damp tea towel while you're rolling. The dough is very fragile and dries out easily.
3. Lay out 3 or 4 sheets of fillo on your work space and dot the top layer with the melted butter using a pastry brush. Grab a few pinches of the crumbs and scatter over. (The reason I say 3 or 4 sheets is because sometimes the sheets stick together and rather than tear them it's easier to use more)
4. Place about 6 coffee teaspoonfuls of the filling along the long edge of the sheet about one inch from the bottom. Leave a one inch border along the short sides. Starting with the bottom edge, roll the dough over the filling. When you get near the top, roll the top edge toward you. Brush the seam and ends with melted butter and fold over the edges. Place the roll seam side down on the prepped baking sheet. Brush the entire top with melted butter.
5. Continue to make more rolls until you run out of fillo or filling or both.
6. Bake the rolls in a preheated 325F oven for about 40 minutes until lightly browned. Enjoy warm or at room temperature.
7. NOTE: The baked rolls can be reheated in a 350F oven for about ten minutes. You can also freeze the unbaked rolls...just thaw a bit before baking.