10 oz. baby spinach
8 oz. cottage cheese (small curd)
12 oz. feta
5 eggs, beaten
1 box fillo dough,* thawed (I let mine sit out at room temperature for a few hours, but you could thaw this in the fridge overnight as well.)
1 1/2 sticks butter (gasp! melted)
*Fillo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. This size sheet is perfect for strudels. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. (Don’t cut the fillo until you’re ready to assemble. See step 4 below.) If you’re making a large pan of spanakopita, this small size of fillo is kind of pain — use two sheets per layer.
1. In three batches, place spinach in food process and pulse until just roughly chopped. Place in a large bowl.
2. Add cottage cheese, feta cheese (break this into pieces as you add it to the bowl) and eggs. Use a spatula to stir it all up.
3. Set up your work station: A large cutting board is helpful (see picture below). I use a 1/2 cup measuring cup to measure out the filling. You need a teaspoon (like one you eat cereal with not a measuring teaspoon) to spoon butter onto the fillo dough and you need a brush to brush butter onto the assembled strudels. Line a sheetpan with parchment paper and set aside.
4. Open up the box of fillo. If your fillo is like mine — in that it comes in two sealed bags — open up one bag and unroll it. Place it next to your cutting board. Fillo dries out quickly, so if you need to step away from your assembly process, be sure to gently re-roll it or fold it up and place it in a ziplock bag. If you are working with the larger sheets, cut them in half to roughly measure 9 x 14-inches. Place half (about 20 sheets) in a ziplock bag.
5. Preheat oven to 350ºF. Place one sheet of fillo on your cutting board or work surface. Spoon three teaspoons (again, an eating spoon vs. a measuring spoon) of the melted butter over the layer of fillo (see picture above in the upper-left corner of the montage). Note: You do not have to brush it or make sure that every bit of the dough is covered with butter. The finished spanakopita is actually lighter when you don’t brush the dough with butter. Top with another layer of fillo. Spoon three more teaspoons of butter over the areas of this layer that were not covered in the previous. Top with one more layer of fillo and again spoon over three teaspoons of butter.
6. Using your 1/2-cup measuring cup, scoop out a level 1/2-cup filling and place on fillo about 2-inches from the bottom (see photo above). Pull bottom of fillo overtop of this filling. Fold sides in. Then, fold this bottom portion up and over itself and keep folding till you’ve made a little parcel. Place this parcel seam side down on your parchment-lined baking sheet. Brush top with butter. Repeat with remaining fillo and filling.
Note: I made 9 strudels, but I think I could get 10 next time around if I portion out a scant 1/2-cup versus a level 1/2-cup. Unfortunately, I had to open up my second bag of fillo and only used half of the sheets. I re-froze (not sure if this is a good idea) the remaining sheets for a future use, but if you’re feeling creative, you might be able to find a fun use for these remaining sheets. If I come up with something, I will report back.
7. Bake strudels for 30 to 45 minutes or until nice and golden brown on top. Mine baked for a little over 40 minutes but I started checking them at the 30-minute mark. Cool briefly and serve.