Greek Spinach and Feta Cheese in Phyllo Dough
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|1/2 c||olive oil|
|2 c||onion, minced|
|1 tsp||oregano, dried|
|2 1/2 lb||fresh spinach, cleaned and de-stemmed|
|1 lb||feta cheese, crumbled|
|1 c||ricotta or cottage cheese|
|1 Tbsp||black pepper or to taste|
|1 lb||phyllo pastry|
Buffalo Grove, IL (pop. 41,496)
Member Since Oct 2012
This is a Greek dish for people that like spinach and feta together in a light, flaky crust. It makes quite a bit so it's good for a large crowd and it makes a beautiful looking dish that will bring oooohs and aaaaahs from everyone.
Preheat over to 375 degrees. Cook onion, salt, basil and oregano with 2 tablespoons of oil for 4 minutes, just until onion is soft. Add spinach and cook for 6 minutes. On medium heat stir in the garlic and flour and cook for 2 or 3 min. Take it off the heat and stir in the cheeses and pepper. Adjust your salt and pepper to your taste.
Take your phyllo dough out of fridge and unwrap. VERY IMPORTANT TO KEEP DOUGH FROM DRYING OUT BY KEEPING A DAMP KITCHEN TOWEL OVER IT WHILE YOU ARE WORKING WITH IT. Lay a sheet of dough in the 9X13" pan. Don't worry about the sheet overlapping the pan. Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.
Spread half the spinach mixture on top of dough. Lay out another 8 sheets of phyllo as above. Spread the rest of the spinach on top, then lay out the remaining phyllo sheets. Brush the top with oil and tuck the phyllo sheets into the pan. Don't worry that you are using too much oil. Bake uncovered for 45 minutes. It should look golden brown and crispy. ENJOY!