Spinach Pita With Phyllo Pastry

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READY IN: 1hr 20mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°F.
  • Put frozen spinach in enough water to cover it and bring to boil. Cook for 1-2 minutes. Let stand until cool enough to handle, then squeeze to remove the excess liquid.
  • Transfer spinach in a large mixing bowl.
  • Add cottage cheese, feta cheese and eggs and mix until blended.
  • Brush with butter 13 x 9" baking pan.
  • Unroll thowed phyllo pastry. Measure how much pastry is needed in lenght for the baking pan, and cut the excess.
  • Lay one sheet of pastry in and brush lightly with melted butter. Top with 7 more phyllo sheets, brushing each one lightly with butter.
  • Spread 1/3 spinach mixture over the layered phyllo.
  • Top with 8 more sheets, brushing each one with butter and spread another 1/3 spinach mixture.
  • Repeat one more time, spreading the last 1/3 of spinach mixture and topping it with last 8 sheets, brushing the top sheet.
  • Bake for 1 hour. Let sit for 10 minutes before cutting. Cut the squares and serve warm.
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