{Spanakopita}

This tasty Greek dish was shared at an around the world dinner party. A good friend of mine shared this beautiful dish.

Recipe adapted from Martha Stewart

4 Tbsp. unsalted butter
1/4 c. olive oil
1 lb. frozen phyllo pastry
4 bunches (3 1/4 lbs.) fresh spinach, washed, stemmed and coarsely chopped
1 1/2 c. finely chopped scallion, light-green and white parts only
1 c. finely chopped flat-leaf parsley
6 lg. eggs, beaten
1/2 lb. small-curd cottage cheese
1 lb. feta cheese, crumbled
2 Tbsp. fresh chopped dill
1/4 c. uncooked Cream of Wheat

Heat oven to 350 degrees. In a small saucepan, melt better and oil together over low heat. Brush an 11x15x2-inch baking dish with butter-oil mixture. Layer 7 sheets of pyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.

Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.

Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.

Bake 15 minutes, reduce heat to 300 degrees, and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.