makes 32
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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