Spanakopita

Spanakopita is one of my all time favorite foods. I love it anyway, anytime, which is why I was shocked by the realization that I had not yet made it for Baby Flava. Normally I prepare the dish in an 9x13 '' baking pan but for BF I thought spanakopita in it's appetizer form would be easier so that she could pick up the pieces with her hands. This recipe includes enough to make a full sized spanakopita for your family and plenty of pockets for your little one. Of course, the kiddos can also eat the regular version of this dish, especially if they are adept at using a spoon or fork. Baby Flava LOVED this dish and, as always, I felt great because she was eating so much spinach!

Spanakopita (adapted from Mollie Katzen's Moosewood Cookbook)

1 package of whole wheat filo dough
2 packages of frozen spinach (1lb each)
1 container of low fat cottage cheese (1lb)
1 cup of crumbled feta cheese
5 eggs
1 tsp basil
1 tsp salt
1 tsp oregano
1 tsp pepper
2 T flour
1 onion
1 T canola oil
3/4 cup Organic Earth Balance

The night before making this dish take the filo dough out of the freezer and put it into the fridge. One hour before preparing the dish place the filo on your counter so that it can come to room temperature. Preheat your over to 375 degrees. Defrost the spinach completely and place it in a colander to drain. (You can squeeze the excess water out of the spinach to speed up the process.) While the spinach is draining, dice the onion and saute it in the canola oil until lightly browned. Combine the spinach, onion, cheeses, spices, eggs, and flour in a bowl and mix well. Separate one cup of the mixture and set aside.

Open the filo dough, spread it out on a clean counter and cover with a damp washcloth. Melt the Earth Balance (EB). To begin assembling the spanakopita brush the bottom of a 9x13" baking dish with EB, place one filo sheet in the pan and brush it generously with EB. Continue the process of placing a sheet and brushing it with EB until you have 7 sheets stacked in the bottom of the dish (the sheets will hang over the edge.) Place 1/2 of the spinach filling on top of the filo and then start the process of layers sheets again until you have another 6 stacked. Place the remaining spinach mixture on top of the filo and then stack another 7 sheets. Fold the excess filo in along the edges being sure to make tight corners. Brush the top of the dish generously with the remaining EB. Place the finished dish in the oven for 45 minutes (uncovered) until the top is flaky and brown.

With the remaining spinach mixture and 4 filo sheets you will make a few pockets for your little one. Take one filo sheet and place it on your counter, brush with Earth Balance and then place one other filo sheet on top. Cut the sheets into three long strips. Place a spoonful of the spinach mixture in the lower corner of one strip and fold up into small triangles adding a brush of butter in between each fold. Repeat on each strip and then again with the remaining two pieces of filo dough. Bake on a greased cookie sheet in the 375 degree oven for 15 minutes. (My folding technique is not impressive but remember that your little one doesn't care how pretty the folds are, just that the dish is tasty!)

- Mama Flava -