An organic Grecian classic, loaded with farm fresh veggies and cheese.
Preheat oven to 350 degrees. Melt 2 tablespoons Organic Valley Salted Cultured Butter. Paint 1/2 of the melted butter onto a 9-inch glass or metal pie pan.
In a large skillet or Dutch oven, saute onion and garlic in the remaining butter over medium heat until soft and golden. Stir in washed/chopped spinach, red bell pepper, and parsley. Continue to saute until spinach is limp and peppers are soft (3-5 minutes). Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, Cottage Cheese, Feta (crumbled), and spices. Stir in the spinach mixture.
Lay 3 sheets of phyllo dough into the pre-buttered pie pan. (You may brush each sheet with olive oil if desired.) Add spinach/cheese mixture to the pan and fold overhanging dough over the filling. Brush with olive oil or melted butter, then layer remaining sheets of phyllo dough. Tuck overhanging dough into pan to seal the filling.
Bake in preheated oven for 35-45 minutes, until golden brown. Cut into wide slices and serve while hot. Enjoy!
Pairs well with fresh organic grapes, grilled Organic Prairie beef or chicken, and homemade lemonade with a sprig of mint.
Kids in the Kitchen:
Lots o'chopping and egg breaking for the sous chefs in training! The wee ones (3-5 year olds) can crumble the feta, scoop the cottage cheese and sprinkle spices.
It's fun to make extra little phyllo triangle puffs for the kids (for lunches/snacks). Stuff with veggies, cheese, or even spiced apples -- YUM!