2 tb Oil
2 tb Butter
1 Onion; peeled and chopped
8 c Spinach; washed
3 Eggs
1/2 c Cottage cheese
1/4 ts Nutmeg; freshly grated
1/2 pk Phyllo dough; room
-temperature
1/2 c Unsalted butter
Preheat oven to 375F. Heat oil and butter in a skillet large enough to hold
spinach. Over medium heat, saute onion until golden (3-5 minutes). Add
spinach to pan, with water still clinging from the washing, and cook over
medium heat until spinach is reduced and cooked. Cover pan to encourage
quick steaming of spinach. Remove lid, and continue to cook spinach a few
more minutes until most of the moisture from cooking has been absorbed
(10-15 minutes). Meanwhile, beat eggs until frothy in a food processor or
blender. Add spinach to eggs and quickly chop. Blend in cottage cheese and
nutmeg. Transfer to a bowl and set aside.
In a small saucepan, melt butter. Prepare phyllo as per instructions on
box. Using a pastry brush, paint the inside of an open square casserole
dish (approx. 3″ deep x 12″ x 8″ ). Place two sheets of phyllo in the pan,
and using the pastry brush, sparingly coat top with melted butter. Repeat
this process eight times. Pour in spinach filling. Place two sheets of
phyllo on top of filling and repeat the buttering and layering process
eight times, as before. Place in the oven and bake for 30-40 minutes until
top turns a golden brown. Serve warm, although it is equally good cold with
a luncheon salad.
MC_Busted (2.0C) by Brenda Adams adamsfmle@sprintmail.com; The Cook’s
Garden — Seeds and Supplies for Kitchen Gardners – website:
Yields
6 Servings