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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 126 |
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For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version...buttery phyllo with a spinach-cheese filling, but is so simple to do.Barbara Smith, Chipley, Florida Ingredients:
1 egg |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 cups (8 ounces) crumbled feta cheese |
1 cup (8 ounces) 4% small-curd cottage cheese |
3/4 cup butter, melted |
16 sheets phyllo dough (14 inches x 9 inches) |
Directions:
1. In a large bowl, combine the egg, spinach and cheeses; set aside.
2. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Layer eight sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Spread with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter.
3. Cover and freeze for 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake at 350° for 35-40 minutes or until golden brown. Yield: 10-1/2 dozen.
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