Cottage Cheese
Nelly's "Greek Festival" Spanakopita
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20 Reviews
Laura
March 3, 2017
That was my question too! I 've always disliked doll due to various heavy hands. Perhaps without it may not have as much flavor though.
Anyone have a better idea?
Anyone have a better idea?
andrea S.
March 14, 2016
This was wonderful. I only had dried dill, so I used 2 TBSP. Also, 3 eggs + 1/2 c egg beaters. And I only needed 1/4 cup melted butter for all the brushing. It was plenty rich and somewhere between golden and darker brown after 1 1/2 hrs at 375 degs. No burnt edges just yummy awesomeness. Thanks for the great recipe!
Tarra
March 13, 2016
I would like to put this together the night before and then bake it the morning of the day I plan to serve it for a luncheon. Is that possible or will the phyllo get soggy?
Anna F.
March 15, 2016
I'd bake it the night before and then do a quick reheat right before your luncheon. That way, you don't have to worry about soggy bottom layer AND, your guests will it enjoy it warm. Just put it back in the oven at 350 for about 20 minutes. It won't burn and it won't be too hot. Good luck!
Ginger S.
March 7, 2016
I love spanakopita but I do not make it that often. I love the idea of adding cottage cheese and dill in the mix. Now I will definitely have to make this recipe.
Heather A.
March 6, 2016
My grandmother and I used to make something similar, and made our own phyllo as well. I am interested in how Nelly made her own phyllo, just to see if it is the same process as ours! Is there any way she might share that recipe as well?
FoodFanaticToo
March 4, 2016
My community does not have access to fresh herbs in the winter -- and it is midwinter here -- can I use dried dill?
Dessito
March 6, 2016
I do that all the time because I usually have all the other ingredients around the house, except for fresh dill. Its taste is more subtle in the final spanakopita than when I use fresh dill, but very good still.
Anna F.
February 8, 2016
Thanks for your feedback. I just realized Nelly and I both have convection ovens. So, I just adjusted notes to reflect 375 for a conventional oven. Thanks for catching that and I'm so honored you tried it. I love your idea for lightening it up with olive oil.
Deena B.
February 6, 2016
Does this really bake for 1 1/2 hours? Mine has been in the oven for 40 minutes and if I leave it that long at 400 it will come out a burnt. Thinking I will take it out at 1 hour. Already lowered the temp to 350.
Anna F.
February 8, 2016
I always bake for an hour and a half so that the end is nice and crisp. The first time i made it, i also took it out early and the end was a bit soggy. However, take it out at an hour and give it a check. Let me know.
Deena B.
February 8, 2016
I did take it out after 1 hour, and it was not soggy. If I'd left it in for another half hour at 400, it would have been too dark (burnt) on top.
I also tweaked the recipe to use less butter by greasing the pan with olive oil and using 1/2 lb of clarified butter. I also added a little olive oil in the filling rather than butter. It was still very flavorful with a great texture. Thanks for this recipe. It was much less labor-intensive than I thought it would be.
I also tweaked the recipe to use less butter by greasing the pan with olive oil and using 1/2 lb of clarified butter. I also added a little olive oil in the filling rather than butter. It was still very flavorful with a great texture. Thanks for this recipe. It was much less labor-intensive than I thought it would be.
Anna F.
February 8, 2016
Thanks for your feedback. I just realized Nelly and I both have convection ovens. So, I just adjusted notes to reflect 375 for a conventional oven. Thanks for catching that and I'm so honored you tried it. I love your idea for lightening it up with olive oil.
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