Phyllo dough is only available frozen so make sure you thaw it overnight in the fridge and have it at room temperature when you start. Phyllo dries very quickly so keep it covered with a damp towel while assembling. Before baking, you can score the top phyllo layers (not through to the bottom) with a sharp knife for ease of slicing later. - Jenny Jones
- 1 pound pre-washed packaged baby spinach
- 1 cup chopped green onion
- 1/2 cup chopped parsley
- 1/4 cup chopped fresh dill
- 5-ounce chunk of feta cheese, crumbled by hand
- 1/2 cup reduced fat cottage cheese (optional)
- 1 egg, lightly beaten
- 1/4 teaspoon salt + pepper to taste
- 15 - 20 sheets of phyllo pastry (I use Athens brand frozen)
- about 1/3 cup olive oil
- In advance, thaw the phyllo per package instructions.
- Line a 13 by 9-inch pan with one sheet of parchment paper across the wide side leaving extra for “handles.” Do not grease the parchment.
- Inspect the spinach, discarding any bad leaves or thick stems. Do not wash.
- Place spinach into a very large bowl and add onion, parsley, dill, cheeses, egg, and salt & pepper. Mix well and set aside.
- Preheat oven to 350° F.
- Open phyllo and lay flat. Cover immediately with a damp towel to keep from drying.
- Lay half the sheets in the pan, letting edges overhang. Spray each layer with an oil mister or brush with oil. Do not grease the last sheet.
- Add spinach filling to the pan. pressing down.
- Repeat the phyllo process, adding remaining sheets on top of the spinach, spraying each layer with oil, ending by sealing the edges with the overhanging phyllo.
- Bake for about 40 minutes or until golden on top.
- Cool for 10 minutes. Using parchment “handles” remove to cutting board and slice into serving pieces.
Notes: Keep loosely covered (no plastic) and refrigerated. To re-crisp place on foil or parchment–lined sheet and bake, uncovered, in a 325° F oven for about 10 minutes.
For more on this recipe in my blog click here.