| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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: http://www.cooksgarden.com/ Growing vegetables and flowers, source for seeds, recipes. Recipe by: http://www.cooksgarden.com Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 18, 1998
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