Spanakopita

By JimMac

Ingredients

• 1 medium onion
• 2 green onions, thinly sliced
• 2 T vegetable oil
• 10 oz. frozen chopped spinach, thawed OR
• cooked mustard greens and collards (see vegetable section)
• 12 oz. cottage cheese
• 8 oz. cream cheese, softened
• 1/2 cup feta cheese
• 1/2 t dried dill
• 1/4 t black pepper
• 1 large egg
• 16 oz. frozen phyllo pastry, thawed
• 1/2 cup butter, melted

Details

Servings 12

Preparation

Step 1

Method:

In a large skillet, over medium heat, heat oil and cook onions and green onions until tender and golden. Remove skillet from heat.

Drain spinach/mustard greens and collards, and squeeze dry. To the onion mixture in skillet, add greens, cottage cheese, cream cheese, feta cheese, dill, pepper and egg. Mix well.

Remove half of phyllo sheets from package; keep remaining phyllo wrapped with plastic wrap to prevent drying out.

Brush bottom and sides of 13x9-inch pan with some of the melted butter. Working quickly, place 2 sheets of phyllo in baking dish, pressing phyllo against side of dish. Lightly brush with butter. Repeat layering and brushing until first half of phyllo is gone.


Preheat oven to 350˚F. Spread spinach/mustard greens and collards mixture evenly over phyllo in baking dish. Unwrap remaining phyllo and place 2 sheets over spinach mixture, letting edges hang over sides of dish; brush with butter, being certain to moisten the edges. Repeat with remaining phyllo and butter. Gently roll edges of phyllo inward to form a border. Bake 45 minutes or until crust is golden and filling hot. Remove from oven; let stand 10 minutes. Cut and serve.