Nicaraguan Spanakoptia

Servings: 8-10

Ingredient:

2 cups crumbled cheese, mixture of feta and chevre

2 Tbsp. flour

1 cup chopped onion

2 cups (1 lb.) ricotta or pot cheese

1-2 boxes frozen, chopped spinach, thawed and drained

5 eggs

3 Tbsp. butter

1 tsp. basil

1/2 tsp. oregano

Salt, pepper

1 lb. frozen filo dough, defrosted according to package directions

1/2 lb. melted butter (2 sticks)

Sesame seeds, optional

Cooking Instructions:

Saute onions in butter until browned and soft. Combine with spinach, eggs, cheeses, flour, basil, oregano, salt, and pepper. Using a pastry brush, butter a 9x13 inch baking pan with melted butter. Place a filo leaf on bottom, brush with melted butter, and repeat process until you have a pile of 8 leaves. Spread with half the filling. Top with another pile of 8 filo leaves, spreading each one with melted butter (if you run out of melted butter, melt more). Top with remaining filling. Top with remaining filo sheets, brushing each with butter. Sprinkle top layer with sesame seeds, if desired. Bake uncovered in preheated 375 oven until golden, about 45 minutes.

#nicaragua #spanakoptia #cheese #spinach #ricotta #filo