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Ingredients:
- 1 package of phyllo dough, thawed according to package instructions
- 100g (3.5 oz) shredded mozzarella or cheddar cheese
- ⅔ cup crumbled feta cheese
- 1 container (200g / 7 oz) cream cheese (any fat percentage)
- 100g (3.5 oz) ricotta or cottage cheese
- 1 cup fresh spinach leaves, chopped
For dipping the dough:
- 2 large eggs
- ¾ cup water
- ½ tsp salt
- 3 tbsp olive oil
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Instructions:
- In a large bowl, mix all the cheeses and set aside. Chop the spinach into thin strips.
- In a separate bowl, whisk together the eggs, water, salt and olive oil.
- Dip a sheet of phyllo dough into the egg mixture and place it in a 9x13 inch (23x33 cm) baking dish. It’s okay if it wrinkles slightly—that’s expected.
- Repeat with half of the phyllo sheets, layering each dipped sheet over the previous one. Fill any holes with extra dough.
- Once half of the phyllo sheets are layered, evenly spread the cheese mixture over them, followed by the chopped spinach.
- Continue dipping and layering the remaining phyllo sheets over the filling, one by one.
- Bake in a preheated oven at 400°F (200°C) for about 30 minutes or until golden brown. Let cool slightly before serving. Enjoy!