Prep 20 mins
Cook 2 hrs 10 mins
Similar to Spanakopita but without the spinach. Work quickly with the phyllo and keep the sheets you are not working with covered or it will dry out quickly. Cook time includes refrigeration time. From a church cookbook (Assumption Greek Orthodox Church).
- 1⁄4 lb feta cheese, crumbled
- 1 (24 ounce) carton cottage cheese
- 1⁄4 teaspoon salt
- 4 eggs, beaten
- 1 lb phyllo dough, thawed if frozen
- 3⁄4 lb unsalted butter, melted (3 sticks)
- Butter a 9 x 13-inch baking dish.
- Combine feta, cottage cheese, salt and eggs. Mix well.
- Take half of the phyllo sheets from package and cover the rest. Center 1 sheet in baking dish and brush quickly with melted butter. Repeat with remaining half of sheets. The sheets will extend over the sides of the dish.
- Spoon in the cheese mixture and spread evenly of sheets. Fold the overhanging sides and ends over the filling.
- Top with remaining sheets, as above, brushing each with butter. Tuck sides and ends inside dish to seal in the filling.
- Refrigerate 1 hour.
- Preheat oven to 325°F
- With a sharp knife, score top of pie into 4 strips lengthwise and then crosswise.
- Bake until crisp and golden, about 1 hour.
- Remove from oven and let stand 10 minutes. Cut through scored lines and serve.
Other than using low-fat cottage cheese, made as written. DS, and I had a slice for lunch, and we, (kids too), had a ready dinner. 2 slices each filled us up, The prep time took a bit longer, but it was me. Prep time is close to what an average person can do it in. Made for a great and flavorful meal. Made for Football Pool.