Spanakopites – (Spinach Pies)
- 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 13×9″ 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.