1 medium onion --chopped
2 green onions --thinly sliced
2 tbs vegetable oil
10oz frozen chopped spinach --thawed
12 oz low-fat cottage cheese
8oz light cream cheese --softened
1/2c feta cheese (about 2 oz)
1/2tsp dried dill
1/4tsp black pepper
1 large egg
16oz frozen phyllo --thawed
1/2 c butter --melted
In large skillet over medium heat,
heat oil and cook onions and green onions until tender and golden.
Remove skillet from heat.
Drain spinach and squeeze dry. To
onion mixture in skillet, add spinach, cottage cheese, cream cheese,
feta cheese, dill, pepper and egg. Mix well.
Remove half of phyllo sheets from
package; keep remaining phyllo wrapped with plastic wrap to prevent
drying out. Brush bottom and sides of 13x9" baking pan with some
of the melted butter. Working quickly, place 2 sheets of phyllo
in baking dish, pressing phyllo against side of dish. Lightly brush
with butter. Repeat layering and brushing until first half of phyllo
is gone.
Preheat oven to 350 F. Spread spinach
mixture evenly over phyllo in baking dish. Unwrap remaining phyllo
and place 2 sheets over spinach mixture, letting edges hang over
sides of dish; brush with butter, making sure to moisten edges.
Repeat layering with remaining phyllo and butter.
Gently roll edges of phyllo that
are hanging over pan inward to form an attractive border. Bake 45
minutes or until crust is golden and filling hot. Remove from oven
and let stand 10 minutes for easier serving.
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