Average Rating: 5TOTAL TIME: Prep: 20 min. + freezing Bake: 35 min.
YIELD: 10-1/2 dozen.Ingredients
- 1 large egg, lightly beaten
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 cups crumbled feta cheese
- 1 cup 4% Daisy small-curd cottage cheese
- 3/4 cup butter, melted
- 16 sheets phyllo dough (14x9-inch size)
Instructions
- 1. Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter.
- 2. Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter.
- 3. Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts
1 appetizer: 21 calories, 2g fat (1g saturated fat), 6mg cholesterol, 40mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.