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butter spray
1 small onion, finely chopped
20 oz. (approx) fresh spinach, chopped
16 oz. ff cottage cheese
12 oz ff feta
5 large eggs, lightly beaten
½ tsp each salt & pepper
2 TBSP fresh dill, chopped (I omit)
pinch of nutmeg
10 sheets phyllo dough (7 pts)

Preheat oven to 350ºF.

Cook onion in skillet coated with butter spray over medium heat until onion is softened. Transfer to large bowl.

Add rest of ingredients except phyllo and stir. Set aside.

Spray butter spray in 13x9 pan, then layer with 5 layers of phyllo dough, using butter spray between each layer, and letting long ends hang over the side. Fill pan with spinach mixture. Fold ends of bottom layer of phyllo over mixture, then top with 5 layers of phyllo, again using butter spray between each layer. Spray top with better spray.

Bake until golden brown, about 45-55 minutes. Let cool 30 minutes before slicing.

Note: 3 10 oz boxes of frozen spinach may be used; make sure you squeeze out all excess water.
 
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