2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 (16-ounce) carton commercial sour cream
1 1/2 cups cottage cheese
1/4 cup crumbled feta cheese
2 tablespoons dried whole dill weed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cream of wheat
3 eggs, beaten
1 1/2 cups butter or margarine, melted
1 (16-ounce) package frozen filo pastry, thawed
How to Make It
Combine onion and water to cover in a heavy saucepan. Bring to a boil. Reduce heat; simmer 5 minutes or until onion is tender. Drain well.
Combine onion, spinach, sour cream, cottage cheese, feta cheese, dill weed, salt, pepper, cream of wheat, and eggs in a large mixing bowl; stir well.
Brush a 15- x 10- x 1-inch jellyroll pan with butter. Fold one sheet filo in half, and place at short end of pan with fold extending over side of pan. Repeat procedure at other end of pan, and on long sides of pan. Brush all sheets with butter. Place one full sheet on bottom of pan; brush with butter. Repeat procedure with 8 sheets on bottom.
Spread spinach mixture over filo pastry. Fold all ends over spinach mixture. Layer 8 filo sheets on top of spinach mixture, brushing each layer with butter. Trim edges of filo sheets, if necessary.
Score top filo layers into 2 1/2- inch squares using a sharp knife. Sprinkle with a few drops of water. Bake at 350° for 1 hour or until golden brown. Cut into scored squares using a very sharp knife. Serve warm.
Note: Spinach pie may be frozen and thawed just prior to baking.