Shelly's Recipe

SPANAKOPITA (Greek Spinach and Cheese in a Flaky Dough)

Category: Hot

3 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
4 eggs, slightly beaten
1 (8 oz) container feta cheese, crumbled
1/2 cup parmesan cheese, grated
1 lb bacon, cooked and crumbled
1 onion, peeled, chopped and sautéed
1 (8 oz) container mushrooms, chopped
1 clove, garlic
1 tsp oregano
1/2 tsp basil
Salt and pepper, to taste
1 stick melted butter
1 pkg phyllo dough

Grease lasagna pan and preheat oven to 350F. After crumbling bacon, save the grease and pour off all but 2 tbsp of the grease and saute the onions and mushrooms until tender. Mix ingredients except for the phyllo dough.

Very quickly, brush a sheet of phyllo dough with melted butter and place in the lasagna pan. Repeat until you have a total of 10 sheets.

Fill pan with spinach mixture, spreading it evenly over the dough, the cover with 7 more sheets brushed with butter. (If the sheets are larger than the pan, fold under at the edges.) With a knife, gently cut down the length of the pan so that you have three strips.

Then cut across the pan to form squares. If desired, cut each square into a triangle. Bake at 350 for 30-45 until golden brown. Let rest for a few minutes before serving.