Cheesy Greek Pie Recipe
Ingredients
| 2 8-ounce packages cream cheese | ||
| Eggs | 2 | |
| Provolone cheese | 2 Cup (16 tbs), shredded | |
| 1/2 cup cream-style cottage cheese | ||
| Ripe olives | 1/2 Cup (16 tbs), chopped | |
| Garlic salt | 1 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| 9 17x13-inch sheets phyllo dough | ||
| 2 10-ounce packages frozen chopped spinach, cooked and drained | ||
| Egg | 1 , beaten | |
| Sliced pitted ripe olives | ||
Directions
For filling, in a mixer bowl beat cream cheese on medium speed of electric mixer for 30 seconds.
Add 2 eggs; beat till fluffy.
Stir in shredded provolone cheese, cottage cheese, the 1/2 cup chopped olives, and garlic salt.
Brush the bottom of a 13x9x2-inch baking dish with some melted butter.
Place 1 sheet of phyllo in the bottom of the dish, allowing sides to overlap edges.
Brush with melted butter.
Repeat with phyllo and butter 5 times.
Spread filling over phyllo; top with spinach.
Fold edges of phyllo over filling.
Cut remaining sheets of phyllo in half crosswise; place on top of phyllo in dish, brushing butter between sheets.
With a sharp knife, score top layers of phyllo in a diamond pattern.
Bake in a 375° oven about 25 minutes.
Brush with some of the beaten egg; bake 5 minutes more or till golden.
Finish cutting.
Let stand 10 minutes before serving.
Garnish each serving with a sliced olive.
Add 2 eggs; beat till fluffy.
Stir in shredded provolone cheese, cottage cheese, the 1/2 cup chopped olives, and garlic salt.
Brush the bottom of a 13x9x2-inch baking dish with some melted butter.
Place 1 sheet of phyllo in the bottom of the dish, allowing sides to overlap edges.
Brush with melted butter.
Repeat with phyllo and butter 5 times.
Spread filling over phyllo; top with spinach.
Fold edges of phyllo over filling.
Cut remaining sheets of phyllo in half crosswise; place on top of phyllo in dish, brushing butter between sheets.
With a sharp knife, score top layers of phyllo in a diamond pattern.
Bake in a 375° oven about 25 minutes.
Brush with some of the beaten egg; bake 5 minutes more or till golden.
Finish cutting.
Let stand 10 minutes before serving.
Garnish each serving with a sliced olive.
Chef
