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Ingredientes
- 6 c. Fresh spinach minced or possibly
- 1 x 10z package frzn spinach
- 1 c. Feta, guyere, or possibly cheddar crumbled or possibly shredded
- 1 c. Cottage cheese
- 3 lrg Large eggs beaten
- 1 x Onion, chopped
- 2 Tbsp. Fresh parsley, minced
- 1 tsp Dry dill
- 1/2 tsp Dry oregano
- 1/2 tsp Salt
- 1 dsh Nutmeg
- 1/2 c. Butter or possibly margarine
- 12 sht phylo dough (8oz pk)
Direcciones
- Cook the spinach in a little water till tender. Drain and mix with cheeses, Large eggs, onion, parlsey, and spices. Heat butter or possibly margarine. Brush bottom of shallow oblong pan (12x7) with a little of it, saving rest for phyllo. Cut phyllo sheets in half. Gently separate a half sheet and place in bottom of pan, folding edges over to fit bottom. Brush lightly with melted butter and repeat with 11 more half sheets. (cover unused phyllo with damp towel while working so they do not dry out). Spread spinach mix over phyllo dough in the pan. Place remaining 12 half sheets of phyllo over, butering each as you did before and tucking in edges to fit as a neat cover over filling. Leftover phyllo can be refrozen. Bake covered 25 min at 350. Uncover and bake 5-10 min longer till golden.
- Let stand 10 min before cutting into squares to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 220 | 77% |
| Total Fat 24.92g | 31% |
| Saturated Fat 15.01g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 762mg | 32% |
| Potassium 242mg | 7% |
| Total Carbs 4.86g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.96g | 2% |
| Protein 11.55g | 18% |
