1 package phyllo pastry
2 12-oz packages fresh spinach
1 cup onion, chopped
3 Tbsp butter
2 cups feta cheese, crumbled
2 cups ricotta style cottage cheese
5 eggs, beaten
1 tsp dried basil
½ tsp dried oregano
pepper to taste
2 Tbsp flour
½ cup butter (or use half olive oil, half butter)
fresh dill or dill seeds for garnish.

Pre-heat oven to 375ºF.
In a saucepan, cook spinach lightly, drain well and chop.
In a skillet sauté onion in butter until translucent.
Mix spinach, onions, feta, cottage cheese, eggs and seasonings in a large bowl and stir to
combine. Lightly sprinkle flour over mixture and stir.
Line a 9"x13" pan with foil. Keep unused phyllo from drying out by covering it with a damp
cloth as you work with it. Place one phyllo sheet into the pan, making sure it extends over the
edges. Brush with melted butter. Repeat this process using half of the phyllo.
Pour cheese mixture into pan and spread evenly to the edges.
Top with remaining phyllo, brushing each sheet with melted butter.
Fold edges neatly. Butter top layer and sprinkle with dill.
Bake, uncovered for 35 to 45 minutes until golden. Remove from oven. Rest 5 to 10 minutesand
cut into squares.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE