- 10 oz. frozen chopped spinach, thawed
- 16 sheets phyllo (filo) dough
- 12 oz. low fat cottage cheese
- 8 oz. light cream cheese
- 4 oz. crumbled feta cheese
- 1/2 teaspoon dried dill weed
- 2 green onions
- 1 medium size onion
- 2 Tablespoons Wild Fernleaf Dill Olive Oil
- 1/4 cup plus 2 Tablespoons Butter Olive Oil
- 1 large egg
- 1/2 teaspoon black pepper
- It is important to read the directions on the filo dough you have bought. Don't start the project until you have the filo dough ready to work with.
- Preheat the oven to 375 degrees.
- Chop the onions and slice the scallions. Sauté the onions in the Wild Fernleaf Dill Olive Oil on medium heat until soft and golden.
- Drain spinach and thoroughly squeeze dry.
- Mix together the onions, spinach, cheeses, dill, pepper and egg in a large mixing bowl.
- Brush the bottom and sides of a 13 x 9 x 2-inch baking dish with the Butter Olive Oil.
- Using 8 filo sheets, build a stack in the bottom of the baking pan by brushing the top of each filo sheet with the Butter Olive Oil.
- Spread spinach and cheese mixture over the stacked filo in the baking dish.
- Cover the spinach-cheese mixture with 8 sheets of filo, brushing the tops of each sheet with the Butter Olive Oil, just like you did with the bottom filo sheets.
- Be sure to brush the top layer all the way to the edges with the Butter Olive Oil.
- Bake the spanakopita for 45-50 minutes at 375 degrees.
- Let stand for 10-15 minutes. Using a sharp knife, cut the spanakopita into triangles or squares.
- Serve immediately.