Easy Spanakopita

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 20 ounces frozen chopped spinach, defrosted and squeezed dry
• salt and pepper, to taste
• 2 teaspoons hot sauce (i use frank's red hot)
• 1/2 cup feta cheese, crumbled
• 1/2 cup parmesan cheese, shredded
• 1 egg, beaten
• 1 cup small curd cottage cheese
• 14 sheets phyllo dough, defrosted
• 3 tablespoons melted butter
• 3 tablespoons olive oil

Recipe

• 1 cook the onions in a saute pan with 1 tablespoon each of butter and olive oil until soft and translucent (4 minute on medium).
• 2 add garlic and cook until fragrant (about another 2 min.).
• 3 combine onions, garlic, spinach, salt and pepper, hot sauce, egg, feta, parmesan, and cottage cheeses together in a mixing bowl.
• 4 in a separate bowl, combine the remaining 3 tablespoons each of melted butter and olive oil.
• 5 grease a 9x13 inch casserole dish.
• 6 place one sheet of phyllo on the bottom of the dish brush with the butter mixture.
• 7 top with another sheet of phyllo dough and brush with butter mixture.
• 8 repeat this process until you have a total of seven sheets of phyllo dough.
• 9 spread all of the spinach mixture over the top of the last layer of dough.
• 10 then repeat the process of layering the remaining place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
• 11 repeat with the remaining seven sheets of dough, brushing each new layer with the butter mixture, making sure to butter the top layer.
• 12 bake at 375°f until the top is golden brown (about 45 minutes).
• 13 cut spanakopita to make little triangles.