Here's my video demonstration for individual spanketa. The recipe that I have (from Greek Cooking in an American Kitchen is pretty much the same as yours, and it does include cottage cheese, for which you could use ricotta instead. I know you know the procedures, and so I'll just write down the proportions, for 15 servings:

1-1/2 lbs fresh spinach, well drained
1-1/4 tsp salt
3/4 tsp pepper
1-1/2 tbsp flour
3/4 cup minced onion
1/2 cup minced green onion
1/4 cup olive oil
5 eggs
3/4 cup minced leeks (optional)
2-1/4 tsp dried dill (I use 2-1/2 tbsp fresh dill)
1/2 cup minced parsley
1-1/2 cups small curd cottage cheese
1-1/2 cups crumbled Feta cheese
3 tbsp olive oil
___________

3/4 cup butter
3 tbsp olive oil
1 pound phyllo

Lars

This is my family's recipe, handed down from my Greek grandmother, to my mom, to me. We usually make a pan pita with a rather thick filling, but the triangles are good for parties. The directions are for the traditional size frozen fillo sheets, 12 x 17 inches.

Spanakopita
(Spinach/Feta Pie)

Everyone loves spinach prepared this way! A famous Greek classic, spanakopita combines spinach, tangy feta cheese, and flaky layers of fillo.

For 15" x 10" pan:

Filling:
2 packages frozen chopped spinach
4 - 5 eggs
1 large carton cottage cheese (If desired, drain cottage cheese)
8 ounces Feta cheese
1 bunch green onions (My mom always sautes the onion is a bit of olive oil, but my grandmother didn't and neither do I)
1 tablespoon dried mint
1 tablespoon dried dill weed
2 tablespoons dry, unflavored breadcrumbs

Pastry:
1 pound fillo
1 cup olive oil
Butter

Filling Preparation:
Thaw spinach; drain & squeeze dry
Beat eggs
Chop green onions
Chop/crumble Feta cheese
Combine spinach, eggs, cottage cheese, Feta cheese, green onions, mint, dill weed, and breadcrumbs in large bowl. Mix well.

To assemble pita:
Layer ½ of the package of fillo sheets for bottom of pita; be sure to layer sheets in such a way as to have plenty of overhang.
Do not cut bottom fillo sheets to pan size; keep sides up.
Brush olive oil between each layer of fillo; brush sides.
Pour in filling; spread evenly.
Fold fillo sides over to completely enclose filling.
Cut remaining ½ of the package of fillo sheets to pan size.
Continue layering fillo sheets, brushing olive oil between each layer.
Brush top of final fillo sheet with butter to aid browning.
Trim excess fillo dough from sides and corners of pan.
Cut through TOP fillo layers ONLY; do NOT cut all the way through.
Bake pita at 350° for 45 60 minutes; pita should be light, golden brown.
Let cool for at least ½ hour before cutting all the way through.
Serve warm, at room temperature, or cold.
Refrigerate leftovers.

Triangle Assembly:
Place 1 fillo sheet on clean work surface and brush with either oil or butter.
Cut buttered/oiled sheet in half; fold in half, lengthwise.
Place 1 teaspoon of filling at bottom right hand corner of fillo strip.
Fold corner over to opposite edge, making a triangle.
Continue folding (as you would a flag), keeping triangular shape with each fold.
Place each completed triangle seam side down on baking sheet.
Repeat with remaining filling and fillo; brush each triangle top with melted butter. *
Bake at 350° for about 15 - 20 minutes until golden brown.

**Triangles may be frozen unbaked. When baking from frozen state, do not defrost first. Preheat oven to 350°, and bake for about 20 - 25 minutes until golden brown. You may have to bake them a little longer or flip them over in the oven.

**To cut calories, use an olive oil flavored spray product (like Pam) on the fillo sheets.

**Note: I often add a sprinkle of finely ground unflavored breadcrumbs between the bottom layers of fillo when making a pan pita. That helps keep the bottom from getting soggy.

This is Sharon's recipe for Spanikopita. It is wonderful. I think many of the members here have made her recipe.

Home Cookin Chapter: Recipes from Thibeault's Table

Spanikopita (Sharon Aka Chase)
==============================
Yield: 48 Pieces
16 Ounces Phyllo Dough,thawed in the
fridge For 24 Hours
10 Ounces Frozen Spinach,Thawed and
drained of all liquid
3/4 Pound Feta Cheese
1/2 Pound Cottage Cheese,pressed and
drained of its liquid
1/4 Pound Cream Cheese,softened
3 Eggs
1/4 Cup Fresh Dill,chopped fine
Salt,pepper to tase
Pinch Nutmeg
3/4 Cup Butter,melted
. [Note: This recipe is from Carmen's Restaraunt in Toronto. Can be
frozen for up to 2 months.] In large bowl combine all ingredients
except phylo and butter. Working with one sheet of phylo at a time,
brush with melted butter and cut in 5 strips lengthwise. Place 1
spoonful of mixture at the bottom of each strip about 1 inch from the
bottom, fold the bottom pieece up over the filling and then fold up
into triangles. Fold like you fold a flag, to the left, up , to the
right ,up etc. Place on a baking sheet and bake at 350 for 20 minutes
or until golden.

Serve warm

The only recipe I've ever tried is Sharon//Chase's

It's wonderful.

These are very easy to make, don't be fussed about the phylo just keep a tea towel over it while you are working. I promise you these will be a huge hit, with a bit of "Wow" factor.

Spanikopita

16 oz Phyllo Dough,thawed in the fridge for 24 hours
10 oz Frozen Spinach,thawed and drained of all liquid
3/4 lb Feta Cheese, 375 Grams
1/2 lb Cottage Cheese,pressed and drained about 1 cup
1/4 lb Cream Cheese,softened
3 Eggs
1/4 cup Fresh Dill,Chopped Fine
Salt
Pepper
Nutmeg
3/4 cup Butter,melted

In large bowl combine all ingredients except phyllo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a flag, to the left, up , to the right ,up etc.

Brush tops with more melted butter.

Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm

NOTE: To freeze, place the uncooked spanikopita on a cookie sheet and place in the freezer. Once frozen place in bags or containers. When ready to serve place frozen spanikopita on a cookie sheet and bake.

A BIG thanks!

I've visited Greece a few times and am over the moon for the food. And the peoples, and the history, and the islands....

I think I might make some walnut custard tarts, using up the extra phyllo.

If all looks good, I'll try to take some pics...

:)deborah