Spanakopita

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 teaspoon Olive Oil
• ½ cups Diced Onion
• 1 package (10 Oz. Size) Frozen Spinach, Thawed
• 1 clove Garlic, Minced
• ½ cups Cottage Cheese
• 4 ounces, weight Feta Cheese, Crumbled
• 1 teaspoon Greek Seasoning (such As McCormick)
• ⅛ teaspoons Nutmeg
• ¼ teaspoons Salt
• ½ packages (16 Oz. Size) Phyllo Dough
• ¼ cups Butter, Melted

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium heat. Cook the diced onion for 5 minutes until soft, then add the minced garlic and cook 1 minute more.

2. Squeeze the thawed spinach very dry with your hands. Add it to the skillet and cook 3 minutes, stirring, then let the mixture cool slightly.

3. In a bowl, combine the spinach mixture with the cottage cheese, crumbled feta, Greek seasoning, nutmeg and salt. Mix well.

4. Preheat the oven to 375°F (190°C). Brush a 9 by 13 inch baking dish with a little of the melted butter.

5. Keep the phyllo covered with a slightly damp towel so it does not dry out. Layer about half the phyllo sheets in the dish, brushing each sheet with melted butter.

6. Spread the spinach and cheese filling evenly over the phyllo layers.

7. Top with the remaining phyllo sheets, brushing each one with melted butter. Cut the top into squares with a sharp knife.

8. Bake for 25 to 30 minutes until the top is deep golden and crisp. Let rest 5 minutes before serving.