Recipe by Allybee Z
A great finger food for get togethers. Easy to make and so good with flaky phyllo dough and spinach.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 20 ounces frozen chopped spinach, defrosted and squeezed dry
- salt and pepper, to taste
- 2 teaspoons hot sauce (I use Frank's Red Hot)
- 1⁄2 cup feta cheese, crumbled
- 1⁄2 cup parmesan cheese, shredded
- 1 egg, beaten
- 1 cup small curd cottage cheese
- 14 sheets phyllo dough, defrosted
- 3 tablespoons melted butter
- 3 tablespoons olive oil
Directions See How It's Made
- Cook the onions in a saute pan with 1 tablespoon each of butter and olive oil until soft and translucent (4 minute on medium).
- Add garlic and cook until fragrant (about another 2 min.).
- Combine onions, garlic, spinach, salt and pepper, hot sauce, egg, feta, Parmesan, and cottage cheeses together in a mixing bowl.
- In a separate bowl, combine the remaining 3 tablespoons each of melted butter and olive oil.
- Grease a 9x13 inch casserole dish.
- Place one sheet of phyllo on the bottom of the dish brush with the butter mixture.
- Top with another sheet of phyllo dough and brush with butter mixture.
- Repeat this process until you have a total of seven sheets of phyllo dough.
- Spread all of the spinach mixture over the top of the last layer of dough.
- Then repeat the process of layering the remaining Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
- Repeat with the remaining seven sheets of dough, brushing each new layer with the butter mixture, making sure to butter the top layer.
- Bake at 375°F until the top is golden brown (about 45 minutes).
- Cut spanakopita to make little triangles.