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Spanakopita (Greek Spinach Pie)
December 15, 2007

Very complete and user friendly recipie. I was a professional cook for 3 years at a 4 star restaurant, and know a user recipe. I made it last week, and it came out very tasty. I made it again today for a party, and this time using butter only, as the fat, i used 15 sheets of phyllo on the bottom then 1/2 the updated mixture, 10 sheets of phyllo, then the 2nd half of mixture, and topped with 15 more buttered sheets of phyllo. I used 4% cottage cheese (24 ounces) instead of ricotta, 24oz of crumbled feta, 5 cloves of fresh garlic, and 3 boxes of frozen spinach, 1 red onion diced, 2 eggs, 1/2 lemon juiced. This will make 15 servings, for it is 4" high before baking. I used the method written in a review of squeezing the spinach between 2 plates to remove the liquid and it worked better than any other method I tried as a professional. Cheers

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