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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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I got this recipe from a book years ago but have changed it so much I consider it mine. I am always asked to bring this dish to family functions. If you love spinach and cheese you will love this recipe. Ingredients:
1 (8 ounce) package phyllo dough, thawed (usually come two to box, use only one package) |
1/2 cup butter, melted |
8 ounces feta cheese (or more if you like) |
24 ounces small curd cottage cheese |
6 eggs |
2 (10 ounce) packages frozen spinach, thawed and squeezed |
1 medium onion, chopped small |
3 -5 garlic cloves, chopped finely |
1/4 teaspoon black pepper |
1 teaspoon dill (dry or fresh) |
1 teaspoon dried oregano |
1/4 cup chives |
1/4 teaspoon nutmeg |
1/4 teaspoon paprika |
1/4 teaspoon cayenne pepper |
Directions:
1. Heat oven to 350 degrees F. Butter bottom and sides of 9x13x2 inch baking dish or spray with Pam.
2. Squeeze the liquid out of the spinach and place in a large bowl.
3. Add all other ingredients, except the phyllo dough and the butter, and mix well.
4. Brush about 4-5 sheets of the phyllo dough with melted butter and place in bottom of pan, do this until you have used approximately 3/4 of the phyllo.
5. Pour the spinach mix into the pan on top of the bottom layer of dough smooth out the spinach mixture with back of spoon.
6. Brush 4-5 sheets of the phyllo dough with melted butter and place on top of the spinach mixture. Do this until you have used all the phyllo.
7. With a serated knife score the top layer of the dough into squares.
8. Place pan in preheated oven and bake for 1 hour.
9. After baking for 1 hour remove from oven let rest 10 minutes and then cut the spinach pie all the way through. Let rest about 5-6 more minutes and serve.
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