The Phyllo dough commonly found in Greek and Middle-Eastern cooking, these tissue-thin sheets of pastry dough can be used in both sweets and savory dishes. In my family we use Phyllo Dough very often for baklava or spinach pie.
Thaw phyllo according to package instructions (or overnight in the refrigerator). Place rolled phyllo on a cutting board. To keep the phyllo from drying, I wet a clean dish towel and place it over the phyllo dough. As you are working with the dough you can take the towel off take a piece of the phyllo than place the towel back on top of the rest of the phyllos ( I learned this trick from my grandmother, it really helps keep the phyllo moist).
Phyllo in unopened box can be frozen for up to a year or refrigerated up to a month (check the label). After opening, use within two to three days; keep tightly wrapped in plastic in the refrigerator (do not refreeze).
1 (10 oz) pkg. frozen spinach thawed and drained well
1 (24 oz) container of cottage cheese
1 Large or 2 small onions chopped
1 T. salt
1 T. flour
1/4 lb. feta cheese
Over medium heat, sauté the onion in olive oil until soft. Add spinach and water, bring to a boil and cover. Reduce heat to low and cook for 20 minutes, stirring occasionally. Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight.
Mix together with remaining ingredients.
Grease a baking pan with some oil, put a layer of filo dough that has been buttered or brushed with oil in the bottom of the pan. Make sure that you have enough pastry left over for the top of the pie.
When the ingredients have been well combined, spread on the pastry in the pan evenly. Then spread the rest of the pastry on the top. Butter or oil the top of the filo dough and bake in a moderate oven for about 30-40 minutes.