This Greek dish can be served any time of the day but makes a particularly nice lunch. The filling can be made the day before. Just refrigerate overnight
Ingredients
2 (10-ounce) packages frozen spinach, thawed
1 tablespoon vegetable oil
1 sweet onion, peeled and chopped
3 large garlic cloves, peeled and minced
2 green onions, thinly sliced
2 eggs
1 cup small-curd cottage cheese
1 (6-ounce) container crumbled feta cheese
2 heaping tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 teaspoon salt
½ teaspoon garlic or onion salt
½ teaspoon black pepper
16 sheets frozen phyllo dough, thawed
½ cup unsalted butter, melted
Instructions
Place the spinach in a colander and with paper towels, squeeze as much excess moisture out as possible. Set aside.
Place the vegetable oil in a large skillet over medium heat. When hot, add the onions, garlic and green onions. Cook, stirring occasionally, for 10 minutes. Remove from the heat and allow to cool 10 minutes.
Meanwhile, preheat the oven to 375 degrees. Generously grease a 13-by-9-inch baking dish with cooking spray.
Stir the reserved spinach along with the eggs, cottage cheese, feta, parsley, dill, chives, salt, garlic or onion salt and pepper into the onion mixture. Blend well.
Place 2 sheets of the phyllo dough in the bottom of the prepared baking dish. Brush the top with melted butter. Repeat 3 more times using 2 sheets of phyllo and brushing the top layer with butter.
Spread the spinach mixture evenly over the phyllo dough. Repeat with the remaining phyllo as you did with the bottom layer. Cover with 2 sheets of phyllo, brush with butter and repeat, using all the phyllo sheets. If any butter remains at the end, drizzle over the top.
With a paring knife, cut into 12 equal portions. Bake 40-45 minutes or until the top is golden-brown. Serve warm or at room temperature.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/shell-game/