Phyllo Dough Spinach Pie
Ingredients
- 16 sheets phyllo dough ⓘ
- 10 ounces frozen chopped spinach, thawed ⓘ
- 12 ounces low fat cottage cheese ⓘ
- 8 ounces light cream cheese ⓘ
- 4 ounces crumbled feta cheese ⓘ
- 1/2 teaspoon dried dill weed ⓘ
- 2 scallions (green onions) ⓘ
- 1 medium sized onion ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1/2 cup butter or 1/2 cup margarine ⓘ
- 1 large egg ⓘ
- 1/2 teaspoon black pepper ⓘ
Instructions
- Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
- Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
- Drain spinach and squeeze dry.
- Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
- Melt butter.
- Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
- Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
- Spread spinach and cheese mixture evenly over the fillo in the baking pan.
- Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
- Thoroughly butter the top layer, especially the edges.
- Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
- Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.
Nutrition & Diet Analysis (per serving)
838
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).