Prep 40 mins
Cook 1 hr
If I don't make this on Christmas eve, I'm disowned by the family. I got the recipe years ago from a Greek co-worker. It's definitely better than any Spinach Pie I've ever had in a Greek restaurant. The hardest part is squeezing the cold spinach! You can make this ahead of time, cover and refrigerate and bake the next day. This also freezes well after baked and servings can be reheated in a microwave. Note: feta cheese with Mediterranean spices adds a nice flavor.
- 1 (1 lb) package phyllo dough
- 4 (10 ounce) packages frozen spinach
- 1⁄2 cup cottage cheese
- 1 teaspoon salt
- 1 pinch dill
- 3⁄4 teaspoon minced garlic
- 8 ounces cream cheese, softened
- 8 ounces feta cheese, crumbled
- 1 medium onion, chopped
- 1 teaspoon pepper
- 4 eggs
- 1⁄2 lb butter, melted
- Before preparing, thaw the frozen spinach, place in a colander and squeeze as much moisture out as possible. If phyllo dough has been frozen, thaw ahead of time.
- In large bowl, mix all ingredients well except for phyllo dough and butter.
- With a pastry brush, coat the bottom of a 9x13 glass baking dish with melted butter. Opening phyllo dough one sheet at a time; place each sheet in pan, buttering each sheet as you go. Put about 13-15 sheets on bottom layer.
- Spread mixture on top of dough evenly. Layer 18 more sheets on top, using the same buttering method as used on lower layer.
- Bake at 350 for about 1 hour or until dough turns golden brown on top. Allow to sit a few minutes before slicing.