Spanakopita

• 1 medium onion, chopped
• 2 green onion, thinly sliced
• 2 tablespoons olive oil
• 10 ounces frozen chopped spinach, thawed
• 12 ounces lowfat cottage cheese
• 8 ounces light cream cheese, softened
• 1/2 cup feta cheese
• 1/2 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1 large egg
• 18 sheets frozen phyllo dough, thawed
• 1/2 cup butter, melted

1. 1.tn large skillet over medium heat, heat oil and cook onions and green
2. onions until tender and golden. Remove skillet from heat.
3. 2.train spinach and squeeze dry. To onion mixture in skillet, add spinach,
4. cottage cheese, cream cheese, feta cheese, dill, pepper and egg. Mix well.
5. 3.temove 6 of phyllo sheets from package; keep remaining phyllo wrapped
6. with plastic wrap to prevent drying out. Brush bottom and sides of 13x9"
7. baking pan with some of the melted butter. Working quickly, place a sheet
8. of phyllo in baking dish, pressing phyllo against side of dish. Lightly
9. brush with butter. Repeat layering and brushing until first six phyllo sheets
10. are gone.
11. 4.treheat oven to 350x.
12. 5.tpread half of the spinach mixture evenly over phyllo in
13. baking dish. Unwrap six more sheets of phylo and layer with butter over spinach
14. mixture, letting edges hang over sides of dish; brush with butter, making
15. sure to moisten edges.
16. 6.tpready remaining spinach mixture. Repeat layering with remaining phyllo and butter.

onion, green onion, olive oil, spinach, cottage cheese, light cream cheese, feta cheese, dill, black pepper, egg, phyllo, butter

Taken from www.epicurious.com/recipes/member/views/spanakopita-50116310 (may not work)