Spanakopita

Adapted from Moosewood

• 2 cups feta cheese, crumbled
• 10 egg whites
• 2 tbs flour
• 3 tbs butter
• 1 cup onion, chopped
• 1 tsp basil
• salt
• pepper
• 2 cups nonfat cottage cheese
• 1/2 tsp oregano
• 2 lbs spinach, fresh
• 1 lb filo dough
• 1/2 lb butter, melted

Clean, stem, and chop the spinach. Salt it lightly, and cook, adding no water, for five minutes.

Cook the onions in butter, salting lightly. When soft, combine with remaining ingredients and spinach.

Spread melted butter on a 9 x 13" baking pan. Place a strudel leaf in the pan and brush generously with butter. Keep layers of dough coming, one on top of another, brushing each with butter. When you have a pile of 8 leaves, spread on half the filling. Continue with another stack of 8 or so leaves (don't skimp on the butter), then apply the remaining filling, spreading it to the edges. Fold the excess filo down along the edges, making little tidy corners.

Pile as many more layers of filo and butter as your baking pan will accommodate. Butter the top most leaf and sprinkle with a tbs of whole anise or fennel seeds, if you have some on hand.

Bake uncovered at 375, about 45 minutes till golden.

Nutritional Information

Servings Per Recipe: 12

16% of calories from protein
27% of calories from carbs
58% of calories from fat

Calories	401.98
Total Fat	25.66 g
Saturated Fat	17.21 g
Polyunsaturated Fat	0.64 g
Monounsaturated Fat	2.39 g
Omega-3	0.19 g
Omega-6	0.44 g
Cholesterol	71.94
Sodium	667.46 mg
Potassium	541.74 mg
Total Carbohydrate	26.73 g
Dietary Fiber	2.66 g
Sugars	2.63 g
Protein	15.84 g
Vitamin A	157 %
Vitamin C	37 %
Calcium	22 %
Iron	20 %
Vitamin D	0 %
Vitamin E	0 %
Vitamin K	460 %
Thiamin	22 %
Riboflavin	38 %
Niacin	12 %
Vitamin B6	15 %
Folate	49 %
Vitamin B12	11 %
Biotin	0 %
Pantothenic Acid	5 %
Phosphorus	18 %
Iodine	0 %
Magnesium	19 %
Zinc	10 %
Selenium	31 %
Copper	8 %
Manganese	45 %
Chromium	0 %
Molybdenum	0 %
Chloride	0 %