TODAY Food Club

The modern spanakopita! This version still has the buttery, flakey filo with a cheese and spinach filling but it takes a fraction of the time to prepare.

Quick and Easy Spanakopita

• Servings: 1 slice
• Yield: 12
• Prep Time: 20 hr
• Cooking Time: 30 hr

Ingredients

• ½ a 16 oz package of frozen Filo Dough
• 1 teaspoon olive oil
• ½ cup diced onion
• 1 10 oz package frozen spinach thawed
• 1 clove garlic
• 4 oz crumbled feta cheese
• ½ cup cottage cheese
• 1 teaspoon greek seasoning
• ⅛ teaspoon nutmeg
• ¼ stick melted butter

Preparation

1. Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
2. Heat oil in a large skillet. Add diced onion and cook until translucent. Add spinach and cook until heated through. Remove and let cool slightly.
3. In a bowl combine spinach mixture, garlic, cottage cheese, feta, seasoning, nutmeg and salt.
4. To assemble, lay two filo sheets vertically on a baking sheet. Brush with melted butter. Take two more filo sheets and turn them so that they are at the 11:00 and 5:00 positions. Continue to arrange filo sheets in a clockwork fashion. Butter the tops of each new pair of filo dough as you go. When all sheets have been used, place spinach mixture in the center and spread out into a circle. Carefully fold phyllo over the edge of the spinach mixture allowing a majority of the center to be visible. Butter the edges
5. Bake for 25-30 or until edges are golden and center is set.

Recipe Tags

• Comfort Food
• Greek
• Side dish