Ingredients for 15” x 10” pan:  

•  1 lb. fillo

• 2 packages frozen chopped spinach

• 4 - 5 eggs

• 1 large carton cottage cheese*

• 8 oz. Feta cheese

• 1 bunch green onions

• 1 tbsp. dried mint

• 1 tbsp. dried dill weed

• 2 tbsp. dry, unflavored breadcrumbs

• olive oil, extra virgin

• butter  

Filling:

• Thaw spinach; drain & squeeze dry

• Beat eggs

• Chop green onions

• Chop/crumble Feta cheese

• Combine spinach, eggs, cottage cheese, Feta cheese, green onions, mint, dill weed, and breadcrumbs in large bowl. Mix well.

To assemble pita:

• Layer 1/2 fillo sheets for bottom of pita.

• Do not cut bottom fillo sheets to pan size; keep sides up.

• Brush olive oil between each layer of fillo; brush sides.

• Pour in filling; spread evenly.

• Fold fillo sides over to completely enclose filling.

• Cut remaining 1/2 fillo sheets to pan size.

• Continue layering fillo sheets, brushing olive oil between each layer.

• Brush top of final fillo sheet with butter to aid browning.

• Trim excess fillo dough from sides and corners of pan.

• Cut through TOP fillo layers ONLY; do NOT cut all the way through.

• Bake pita at 350 degrees for 45 – 60 minutes; pita should be light, golden brown.

• Let cool for at least 1/2 hour before cutting all the way through.

• Serve warm, at room temperature, or cold.

• Refrigerate leftovers.

* May substitute one large tub of ricotta cheese or two 8-ounce packages of cream cheese.

 

Low fat version: use non-fat cottage cheese (or ricotta cheese or cream cheese), non-cholesterol egg substitute (such as Egg Beaters), and an olive oil vegetable spray (such as Pam).

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