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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing. Ingredients:
2 (10 ounce) packages frozen chopped spinach |
8 ounces crumbled feta cheese |
2 cups shredded mozzarella cheese |
1 cup cubed processed cheese food |
1 cup melted butter, divided |
2 tablespoons distilled white vinegar |
1/2 teaspoon garlic powder |
salt and pepper to taste |
1 (16 ounce) package phyllo dough |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
3. Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
4. Bake at 425 degrees F (220 degrees C) for 20 minutes.
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