Yields 6 extra large- or 12 medium-sized servings.
2 lbs. frozen or fresh spinach
1/2 lb. cottage cheese
1 lb. Feta cheese
3 tbsp. Fage yogurt (or other strained yogurt)
6 whole eggs
4 tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 lb. phyllo pastry sheets (typically 1 package)
Optional: 1/2 bunch dill
1. Preheat oven to 360 degrees F. Lightly oil a 9×13 inch pan.
2. In a large skillet, heat 3 tbsp. olive oil over medium heat. Chop scallions and simmer in pan until soft. Add spinach, and simmer until soft. Turn heat off and let mixture completely cool.
3. In a medium-sized bowl, mix eggs with feta cheese and cottage cheese. After spinach mixture has completely cooled, add to bowl and stir well. Your filling is ready!
4. Lay one layer of phyllo pastry sheet to bottom of pan (and over edges of pan). Brush…
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