I've always wanted to try Spanakopita, but working with phyllo dough can be intimidating. I've seen a bunch of recipes around, but when I came across this one, I was excited- no folding of phyllo dough! How could I go wrong?
Working with phyllo dough can be a little tricky. If you expose it to air too long, it dries up and cracks apart. I just kept a slightly damp paper towel over the rest of mine while I was working with one piece.
This dish turned out nicely- light, flaky, and satisfying. I used cooking spray in place of butter just to save on some fat and calories. This recipe is definitely a keeper!
Ingredients:
2 T. olive oil
1 large onion, chopped
2 garlic cloves, minced
10 oz. frozen spinach, thawed and drained well
1 t. salt
1 t. black pepper
1 T. dill (I omitted because I didn’t have any)
½ cup cottage cheese (I used 2% milkfat)
1 c. feta cheese, crumbled
1 egg, beaten
12 pieces of phyllo dough
4 T. butter, melted (I used cooking spray)
Directions:
Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium to medium-high heat. Add onion and sauté for 5-8 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more, stirring frequently.
Add the spinach and stir to combine and break apart any large pieces. Remove from heat. Season with salt and pepper.
Let cool 5-10 minutes. Add cottage cheese, feta, and egg; stir to combine.
Coat an 8x8 or 9x9 baking dish with butter or cooking spray. Place one sheet of phyllo dough in bottom of pan; coat with butter or spray. Repeat with five additional pieces.
Place filling on top of the prepared phyllo dough. Butter or spray another piece of phyllo and place on top of filling. Repeat with five more pieces. Roll in the edges that overlapped the dish.
Bake for 30-40 minutes, until golden brown. Remove from the oven and let stand 5-10 minutes before serving.
Yields: 4-6 servings
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