Serving Size: 8 servings
Bake 35-40 min. @ 375F
If recipe is doubled, it will use all of phyllo dough in package (20 sheets)
Ingredients
- 1 pkg frozen chopped spinach
- 1/4 cup onion, finely chopped
- 3 tbsp butter
- 3 tbsp flour
- 1/4 tsp dried tarragon
- Pinch of pepper
- 1 cup milk
- 2 eggs, beaten
- 1 cup cottage cheese
- 1/2 cup feta cheese
- 10 sheets phyllo dough (1/2 pkg)
- 1/2 cup butter, melted
Directions
- Thaw dough in fridge for 1-2 days before using
- Keep covered with a layer of wax paper and damp cloth at all times
- Unused dough will keep up to 1 month in fridge
- Thaw spinach, drain and squeeze remaining water out of it
- In large saucepan, sauté onion in butter until tender
- Stir in flour, tarragon, and pepper
- Add milk
- Cook and stir until mixture is thickened
- Stir 1/2 mixture into eggs
- Return all to sauce pan
- Stir in cheeses and spinach and set aside
- Unroll dough
- Remove 1 sheet and brush lightly with butter
- Fold in 1/3s lengthwise and brush top with butter
- Continue with additional sheets
- Arrange sheets in 9″ pie plate or rectangular dish
- Spread filling on top
- Arrange more sheets on top and drizzle with butter
- Bake until golden
Thanks to Pam for the recipe!