Ingredients:
16 sheets phyllo dough
10 ounces frozen chopped spinach, thawed
12 ounces low fat cottage cheese
8 ounces light cream cheese
4 ounces crumbled feta cheese
1/2 teaspoon dried dill weed
2 scallions ( green onions)
1 medium sized onions
2 tablespoons vegetable oil
1/2 cup butter or 1/2 cup margarine
1 large eggs
1/2 teaspoon black pepper
Directions:
Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
Drain spinach and squeeze dry.
Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
Melt butter.
Brush bottom and sides of a 13″ x 9″ x 2″ baking pan with butter.
Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
Spread spinach and cheese mixture evenly over the fillo in the baking pan.
Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
Thoroughly butter the top layer, especially the edges.
Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.
Servings: 6-8
Time preparation: 30 min.
Time total: 90 min.