Ingredients
1 large egg, lightly beaten1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 cups crumbled feta cheese1 cup 4% small-curd cottage cheese3/4 cup butter, melted16 sheets phyllo dough (14x9-inch size)
Preparation
Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter.
Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter.
Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.
