Ingredients
Scale
- 1 large egg, lightly beaten
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 cups crumbled feta cheese
- 1 cup 4 percent small-curd cottage cheese
- 3/4 cup butter, melted
- 16 sheets phyllo dough (14×9-inch size)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the lightly beaten egg, thawed spinach, feta cheese, and cottage cheese. Stir well to combine.
- Brush the bottom of your baking pan with some melted butter.
- Place one sheet of phyllo dough in the prepared pan and brush it with butter.
- Layer in 7 additional sheets of phyllo dough, brushing each layer with melted butter as you go.
- Cover the remaining phyllo sheets with a damp towel to prevent drying out.
- Spread the spinach and cheese mixture evenly over the phyllo.
- Top with the remaining phyllo dough, brushing each sheet with butter.
- Place the pan in the freezer for 30 minutes to firm up.
- Once firm, cut the stack into 1-inch squares.
- Bake for 35 to 45 minutes or until golden brown.
- Remove from the oven and let cool before serving.
Notes
Best enjoyed warm, can be served with tzatziki or yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 bites
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: spinach bites, phyllo dough, appetizer, vegetarian, finger food