Spinach Pie
| Ingredients | |
2 |
10 ounce packages of frozen chopped spinach |
6 |
Ounces of crumbled Feta cheese |
1 |
Cup of small curd cottage cheese |
1 |
Small sweet onion chopped |
2 |
Tablespoons of snipped parsley |
1 |
Teaspoon of ground dill weed |
1/2 |
Teaspoon of table salt |
3 |
eggs |
1/2 |
Cup butter or margarine |
1/2 |
Box of 16 ounce filo leaves thawed out according to the instructions on the box |
| Directions | |
| Heat oven to 350 degrees while you are preparing the spinach pie | |
| Beat eggs in a mixing bowl | |
| Cook spinach according to the instructions on the box and then squeeze out the excess water | |
Mix spinach, feta cheese, cottage cheese, chopped onion, parsley, dill weed, salt in another mixing bowl |
|
| Stir mixture into eggs | |
| Brush the bottom and sides of a 9" x 13" baking dish using the melted butter or margined. The size of the 9" x 13" baking dish is the size of the filo dough. | |
| Unfold one roll of filo leaves. A box contains two rolls -- twenty leaves in each roll. | |
| Wrap and re-freeze the remaining filo dough. | |
| Cover the filo dough with a damp towel to prevent it from drying out until it is placed in the baking pan. | |
| Gently separate one leaf and place it in the bottom of the baking pan and brush with melted butter/margarine. Repeat this process 9 more times. | |
| Spread mixture evenly over the filo leaves in the baking pan. | |
| Add the remaining ten filo leaves to cover the spinach mixture by brushing melted butter on each leaf as before. | |
| Cut just the top ten layers of filo leaves into squares before placing into oven using a sharp knife | |
| Bake until golden brown -- about 35 minutes | |
| Remove from oven and allow to cool for at least 10 minutes | |
| Cut through the scored lines and serve |
