SPANIKOPITA         (from _The Moosewood Cookbook_                    
                                       by Mollie Katzen)                       
      a Greek Spinach pastry                                                   
                                                                               
1 1/2 hours preparation time  :-)        8 servings                            
                                         375 degree oven                       
                                                                               
2 cups  crumbled feta cheese          5 eggs                                   
2 Tbs flour             3 Tbs butter                                           
1 cup chopped onion   1 tsp. basil   salt, pepper                              
2 cups (1 lb.) cottage or pot cheese    1/2 tsp oregano                        
2 lbs fresh spinach                                                            
                                                                               
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.                                             
                                                                               
                *      *      *      *      *                                  
                                                                               
To Assemble:                                                                   
                                                                               
      Have on hand:   a 1 lb package defrosted  filo dough                     
                        1/2 lb melted butter                                   
                                                                               
Spread melted butter on a 9 x 13 baking pan.  Place str"udel leaf in the       
pan  (it will outsize the pan.  Let the edges climb the sides.)                
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 the edges, making little tidy corners.                         
                                                                               
Pile as many more layers of filo and butter as your baking pan will            
accomodate.  Butter the top most leaf and sprinke with a tablespoon            
of whole anise or fennel seeds, if you have some on hand.                      
                                                                               
Bake uncovered, about 45 minutes--till golden.