Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins


Servings: 8
Author: Mollie Katzen, from Moosewood Cookbook
  • 1 tablespoon olive oil
  • 2 cups minced onion
  • ½ teaspoon salt
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 2 ½ pounds fresh spinach washed, stemmed, and finely chopped
  • 5 medium cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 to 3 cups crumbled feta cheese packed (1 pound)
  • 1 cup cottage cheese
  • Black pepper to taste
  • 1/3 to ½ cup olive for brushing phyllo
  • 1 pound phyllo pastry dough approximately 20 sheets, defrosted and unwrapped just prior to using
  1. Preheat oven to 375 degrees. Grease a 9 X 13 baking dish.
  2. Heat 1 tablespoon olive oil in a Dutch oven. Add onion, salt, and herbs and sauté for about 5 minutes, or until onion softens. Add spinach, turn up the heat, and cook, stirring until the spinach wilts (5-8 minutes). Stir in garlic.
  3. Sprinkle in the flour, stir, and cook over medium heat about 2 minutes. Remove from heat.
  4. Mix in the cheese and black pepper to taste.
  5. Place a sheet of phyllo dough in the baking dish, letting the edges climb up the sides of the dish. Brush dough lightly with olive oil, and top with another sheet. Repeat with a total of 8 sheets of Phyllo. Add half the filling mixture, spreading it to the edges, then repeat with 8 more sheet of oiled phyllo. Spread the remainder of the filling over 2nd layer of Phyllo. Layer the remaining Phyllo over filling, brushing oil in between. Oil the top, tuck in the egew, and bake uncovered for about 45 minutes until golden and crispy.
  6. Remove from oven and allow to cool slightly. Cut into squares (or triangles) and serve warm.