Feta Spinach Phyllo Squares

By debbreck

Ingredients

• 1 container large-curd cottage cheese (24 oz.)
• 1 lb. feta cheese, crumbled
• 1 (10 oz.) package frozen, chopped spinach, thawed, squeezed dry
• 8 eggs, beaten
• 1/2 cup chopped fresh Italian parsley
• 1/3 cup chopped fresh dill
• 1/4 cup butter, melted
• 3/4 teaspoon salt
• 1 (1 lb.) package frozen phyllo dough, thawed (40 sheets)
• 1/2 cup extra virgin olive oil

Preparation

Step 1

Preheat oven to 350 degrees. Spray 13 x 9-inch glass backing dish with cooking spray.

Combine cottage cheese, feta cheese, spinach, eggs, parsley, dill, butter and salt in large bowl.

Place 8 phyllo sheets in bottom of pan, brushing each lightly with oil. Spread with 2 cups of the cheese mixture. Repeat three more times. Top with remaining 8 phyllo sheets.

Bake 1 hour to 1 hour and 5 minutes or until golden brown and puffed and knife inserted in center comes out clean. Let stand 10 minutes before cutting.