serves 4-6
10 sheets Filo Dough
1/2 cup Butter, melted
1-1/4 lbs Fresh Spinach
2 cups Small Curd Cottage Cheese
1 cup grated Feta Cheese
Pepper & Salt
2 Eggs
3 Tbsp Parsley, chopped
2 Green Onions, minced with tops
Cut filo in 1/2 and place 10 sheets in 11 x 7 pan, brushing pan
and each sheet with melted butter. Wash spinach, remove stems.
Cut leaves in 1/2-inch lengths. Mix spinach with 1 Tbsp salt and
allow to stand 15 minutes. Beat eggs, add parsley, onion and
cheese. Squeeze liquid from spinach and fold into egg mixture.
Season with salt and pepper. Spread over filo sheets and top
with remaining sheets, brushing each sheet with butter. Bake at
350° for 40 minutes. Cut into squares, serve hot.
10 sheets Filo Dough
1/2 cup Butter, melted
1-1/4 lbs Fresh Spinach
2 cups Small Curd Cottage Cheese
1 cup grated Feta Cheese
Pepper & Salt
2 Eggs
3 Tbsp Parsley, chopped
2 Green Onions, minced with tops
Cut filo in 1/2 and place 10 sheets in 11 x 7 pan, brushing pan
and each sheet with melted butter. Wash spinach, remove stems.
Cut leaves in 1/2-inch lengths. Mix spinach with 1 Tbsp salt and
allow to stand 15 minutes. Beat eggs, add parsley, onion and
cheese. Squeeze liquid from spinach and fold into egg mixture.
Season with salt and pepper. Spread over filo sheets and top
with remaining sheets, brushing each sheet with butter. Bake at
350° for 40 minutes. Cut into squares, serve hot.
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