Arnett's Acres
Spanakopetas | October 2013
Nick let me know this was one of his favorite suppers as a kid and still is today. I must admit is one of mine too.



1 pound Phyllo dough, thawed and the container closed until immediately before using
1-2 pounds crumbled feta cheese, depending on your taste - I use 2 lbs.
8 ounces cream cheese
4 eggs, or up to 6 if necessary, slightly beaten
4-5 green onions, chopped fine and sauted until softened in a little butter
1 1/2 - 2 pounds fresh spinach, well cleaned
1 pound butter, melted

1. Mix the crumbled feta cheese with the cream cheese.

2. Starting with 4, add the beaten eggs to the cheeses and mix well. Add more eggs if necessary making sure that the mixture is not becoming too runny.

3. Add the spinach and the cooled, softened onions to the egg/cheese mixture.

4. Preheat the oven to 350˚. Butter a 15 1/2 x 10 1/2 x 1 inch pan.

5. Have all the ingredients ready and close. Phyllo, melted butter and pastry brush, egg/cheese mix.

6. Open the phyllo dough (it dries out extremely fast) and unfold on your work area. One or two at a time layer the phyllo dough alternating with melted butter in the buttered pan. You want a thin layer of butter on each sheet. After about 8 - 10 sheets spread 1/2 of the cheese mixture evenly on top of the phyllo dough. Start the process again finishing with at least 8 sheets of buttered phyllo. If your phyllo dough is getting brittle (dry) work faster. This layering process can be completed in about 2 minutes.

7. Roll or fold up the phyllo edges as a seal and butter top.

8. Bake in a preheated 350˚ oven for 45 minutes or until eggs are completely set and top is golden brown and crisp. Allow to cool slightly before cutting into squares.


Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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