A delicious and versatile Greek-style phyllo casserole made with spinach and feta cheese that can be served as a main dish or served in smaller portions as an appetizer.

Spanokopetes

6 green onions (scallions), chopped
1/4 cup butter
2 (10-ounce) packages frozen spinach, thawed
4 cups (16 ounces) Wisconsin Feta cheese
1 1/2 cups (12 ounces) cottage cheese
2 large eggs, beaten
1/4 cup chopped parsley
1 tablespoon dill weed
1 cup butter, melted
1 pound frozen phyllo pastry, thawed according to package directions

1. Sauté green onions in 1/4 cup butter until tender. Add spinach; simmer until almost all the liquid evaporates.
2. Crumble Feta cheese into large bowl. Add cottage cheese, eggs, parsley and dill. Mix well. Add spinach mixture; mix until thoroughly blended.
3. Layer half of phyllo pastry in a 9x13 inch baking dish, brushing each layer with melted butter. Spread cheese mixture evenly over top of phyllo. Repeat layering with remaining phyllo, brushing each sheet with butter.
4. Bake at 425°F (220°C) for 25 minutes.
5. Allow to stand 10 minutes before serving.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.