Prep Time:
Yield:
Cuisine:Description
Spinach and feta cheese wrapped in layers of buttery Phyllo dough and baked to a golden brown.
Scale
Ingredients
- 10 sheets of puff pastry sheets – 15 by 12
- 1/2 cup of melted butter
- 1 1/4 pounds of fresh spinach
- 2 eggs
- 3 tablespoons of chopped parsley
- 2 green onions, minced
- 2 cups of small curd cottage cheese (or all feta instead of the combo)
- 1 cup of crumbled feta cheese
- salt and pepper
Instructions
- Cut the phyllo dough in half and place 10 pieces in an 11 by 7 inch pan, brushing the pan and each sheet of phyllo dough with melted butter.
- Wash the spinach and remove stems. Cut the leaves into 1/2 inch pieces, mix with with 1 tablespoon of salt and allow to stand for 15 minutes.
- Beat the eggs, add the parsley, onion and cheeses.
- Squeeze the liquid from the spinach leaves and fold them into the egg mixture.
- Season with salt and pepper.
- Spread over the phyllo sheets in the pan and top with the remaining 10 sheets of dough, brushing each sheet with butter.
- Bake in a moderate over (350*F.) for about 40 minutes.
- Cut into squares and serve hot.
