14 sheets of Fillo Factory Fillo Dough
2 scallions (green onions)
10 oz. frozen chopped spinach, thawed
1 medium onion
12 oz. low-fat cottage cheese
2 Tbs. vegetable oil
8 oz. light cream cheese
½ cup butter (1 stick)
4 oz. crumbled feta cheese
1 large egg
½ tsp. dried dill weed
½ tsp. black pepper


Read thawing instructions and handling tips on fillo dough packaging, and proceed accordingly. Chop onions and thinly slice scallions. Sauté in vegetable oil under medium heat until tender and golden. Drain spinach and squeeze dry. Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl. Melt and clarify butter. Brush bottom and sides of 13x9x2-inch baking pan with butter. Using seven fillo sheets, build a stack in the bottom of the baking pan by brushing half of each fillo sheet and folding it in half. Spread spinach and cheese mixture evenly over fillo in baking pan. Cover mixture using seven fillo sheets in the same manner used to create the base. Thoroughly butter the top layer, especially the edges. Bake for 45-50 minutes or until golden brown in 375°F preheated oven. Let stand for ten minutes for easier serving. To serve, cut into squares or triangles using a sharp knife.



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