This take on the classic Greek pie gets a boost of protein and creaminess from Good Culture Cottage Cheese, balanced by briny feta and fresh herbs. Layers of crisp, golden phyllo wrap around a savory filling of wilted spinach, briny feta cheese, and fragrant fresh herbs like dill and parsley, creating the ultimate Mediterranean comfort food. Perfect as a vegetarian main course, meal-prep lunch, or crowd-pleasing appetizer, this cottage cheese Spanakopita packs big Greek flavor.
Ingredients:
1 lb frozen spinach, thawed and thoroughly squeezed dry
½ cup Good Culture 2% Cottage Cheese, excess liquid drained
½ cup feta cheese, crumbled
2 large eggs
½ cup fresh dill, roughly chopped
½ cup flat-leaf parsley, finely chopped
4 scallions, thinly sliced
1 tsp kosher salt
1 package phyllo dough, thawed
Extra virgin olive oil, for brushing
Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the spinach, cottage cheese, feta, eggs, dill, parsley, scallions, and salt. Mix until well combined.
3. Lightly brush a cast iron skillet (or baking dish) with olive oil.
4. Working one sheet at a time, lay the phyllo flat on a clean surface. Spoon a line of filling along one edge, roll gently into a log, and coil or nestle it into the pan. Repeat with remaining sheets and filling, arranging the spirals snugly.
5. Brush the tops generously with olive oil.
6. Bake for 45 minutes, or until golden and crisp. Let cool slightly before slicing.
Pro tip: This also works beautifully as mini spirals for party appetizers.