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Spanakopita

Ingredients

(10-ounce) package frozen chopped spinach, thawed
8 ounces small curd cottage cheese, drained
4 ounces feta cheese, crumbled
1 egg
cup sliced green onions (optional)
1 teaspoon grated lemon zest nutmeg to taste
salt to taste
pepper to taste
8 sheets phyllo dough
cup (1 stick) butter, melted

Details

Makes: 8


Method

Squeeze the excess water from the spinach. Combine the spinach, cottage cheese, feta cheese, egg, green onions, lemon zest, nutmeg, salt and pepper in a bowl and mix well.


Lay the sheets of phyllo dough on a work surface, brushing each sheet with some of the butter. Spoon the spinach mixture along 1 long edge of the phyllo, leaving a 2-inch border. Fold the 2-inch edge over the filling. Roll to enclose the filling.


Place the wrap seam side down on a baking sheet and brush with additional butter. Bake at 400 degrees for 20 to 25 minutes or until light brown. Remove from the oven and let stand for several minutes. Cut into 8 slices. 

YIELD: 8 pieces

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