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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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My father and mother survived World War II and immigrated to America. They used food and tradition to overcome their struggles and raise a healthy, joyous family. It's the good memories I have of bringing family together -- and family is of number-one importance to me. Ingredients:
5 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry |
6 eggs |
1 cup chopped fresh dill leaves |
1 large onion, chopped |
1 pound crumbled feta cheese |
1/2 pound cottage cheese |
1 teaspoon ground black pepper, or to taste |
8 sheets phyllo dough, thawed |
3 tablespoons olive oil, divided |
sour cream for garnish (optional) |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.
3. Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil.
4. Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream.
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