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Spinach pie at its best. This recipe truly brings out the flavors of all its ingredients and will make your taste buds craving for more, you’re going to want to put this one at the top of your list.

Double Cheese Spinach Pie

2 10-ounce packages of chopped frozen spinach

1 large white onion chopped

1 cup (2 sticks) plus 1 tablespoon butter

3 tablespoons of minced garlic

2 8-ounces packages of feta chunk cheese

12 ounces of large curd cottage cheese

3 eggs beaten

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 16-ounce sleeve of phyllo dough

Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add the frozen spinach and cook until it breaks up, about 5-10 minutes. Drain and press out the water from the spinach in a ricer or wrapped in a towel. The spinach should be dry.

Finely chop the onion. Sauté with 1 tablespoon butter until translucent, about 10 minutes.

Add the chopped garlic, turn heat to low and cook another 5-8 minutes. Set onion and garlic mixture aside.

Mix the feta, cottage cheese, eggs, spinach, salt and pepper and the onion and garlic mixture together in a large bowl.

Spray a 13-by-9-inch pan with cooking spray or use butter on the bottom of the pan and sides. Start layering sheets of phyllo dough two at a time, brush with melted butter and repeat this step until half-way through the sleeve of phyllo dough, then pile the filling into the pan. Spread evenly. Begin layering the other half of the dough, two sheets at time and buttering and use the other half of the dough continue layering two sheets of phyllo dough. (It’s ok if the dough start to crack just put pieces where you see fit to cover the filling.)

With a brush tuck in all sides of the pie put in a 350 degree oven for 45 minutes or until golden brown. Let cool for 10 minutes. Serves 8.

Per serving: 653 calories; 43 g fat (24 g saturated fat; 59 percent calories from fat); 42 g carbohydrates; 3 g sugar; 184 mg cholesterol; 1,569 mg sodium; 22 g protein; 3 g fiber.

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