My father and mother survived World War II and immigrated to America. They used food and tradition to overcome their struggles and raise a healthy, joyous family. It's the good memories I have of bringing family together -- and family is of number-one importance to me.

momuv2dox
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.

  • Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil.

  • Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream.

Nutrition Facts

415 calories; 26.3 g total fat; 198 mg cholesterol; 1027 mg sodium. 23.4 g carbohydrates; 24.7 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/26/2011
Made recipe as is, but used fresh spinach. It came out excellent and very tasty. Thanks! Read More
(16)

Most helpful critical review

Rating: 3 stars
01/05/2012
I made this recipe as is except I used dried dill. I found it rather bland. One child described it as "awful." The other child picked at it and ate a bit. My husband liked it. Perhaps fresh dill is key Read More
(8)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/26/2011
Made recipe as is, but used fresh spinach. It came out excellent and very tasty. Thanks! Read More
(16)
Rating: 4 stars
12/26/2011
Made recipe as is, but used fresh spinach. It came out excellent and very tasty. Thanks! Read More
(16)
Rating: 5 stars
01/08/2012
My Polish Mom used to make this for my Greek Dad - only she was of a creative turn and couldn't just follow a recipe. She would make it into individual crispy phyllo triangles and for years I thought that was what it should look like! Imagine my surprise at seeing a 'deep dish' version in a restaurant! Love both versions now:) Read More
(10)
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Rating: 3 stars
01/05/2012
I made this recipe as is except I used dried dill. I found it rather bland. One child described it as "awful." The other child picked at it and ate a bit. My husband liked it. Perhaps fresh dill is key Read More
(8)
Rating: 5 stars
12/30/2011
I may be Scottish but I learned to love this dish from my Greek buddy! Read More
(6)
Rating: 5 stars
01/10/2012
Yumtatsic! My whole family liked it including my picky two year old and extremely picky teens. I do think the fresh dill is key. Read More
(5)
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Rating: 2 stars
02/28/2012
Made it as it said. Way too much spinach and too few phyllo sheets. Read More
(5)
Rating: 4 stars
01/11/2012
1-10-12: This was pretty good even though in trying to thaw the dough I immersed it in water and got it waterlogged. Read More
(4)
Rating: 4 stars
12/15/2016
I will make it again. I was intimidated by the phylo and idea of making this dish but then I read the recipe shopped for ingredients and it was easier than I thought. My aldi was out of frozen spinach so I recommend buying 2 bags if you cook fresh spinach down with garlic and onion. I made it work with one bag. Dry parsley and dill worked fine. Feta works well as the only cheese. This isn't lasagna after all so don't skimp. It came out better than the Target appetizers I bought. You really only need about a half package of phyllo unless you make 2 pans then double the filling recipe. Read More
(1)