The Pioneer Woman Tasty Kitchen
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Spanakopita

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Level: Easy

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Description

A quick and easy version of the classic Greek pastry.

Ingredients

  • 1 teaspoon Olive Oil
  • ½ cups Diced Onion
  • 1 package (10 Oz. Size) Frozen Spinach, Thawed
  • 1 clove Garlic, Minced
  • ½ cups Cottage Cheese
  • 4 ounces, weight Feta Cheese, Crumbled
  • 1 teaspoon Greek Seasoning (such As McCormick)
  • ⅛ teaspoons Nutmeg
  • ¼ teaspoons Salt
  • ½ packages (16 Oz. Size) Phyllo Dough
  • ¼ cups Butter, Melted

Preparation

Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Heat oil in a large skillet over medium heat. Add diced onion and cook until translucent. Add spinach and cook until heated through. Remove skillet from heat and let the mixture cool slightly.

In a bowl combine spinach mixture, garlic, cottage cheese, feta, seasoning, nutmeg and salt.

To assemble the tart, lay two phyllo sheets vertically (with the short end facing you) on the prepared baking sheet. Brush with melted butter. Take two more phyllo sheets and turn them so that they are at the 11:00 and 5:00 position. Continue to arrange phyllo sheets in a clockwise fashion (see related blog link for step-by-step photos). Butter the tops of each new set of phyllo dough as you go. When all the sheets have been used, place spinach mixture in the center and spread it out into a circle.

Carefully fold the phyllo over the edge of the spinach mixture allowing a majority of the filling to be visible. Butter the edges. Bake for 25-30 minutes or until edges are golden and center is set.

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