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• 8 oz. package of regular Philadelphia Cream Cheese

• 16 oz. container of large-curd cottage cheese

• 8 oz. crumbled feta

• 1 egg

• 1/2 teaspoon dried mint

• 2 boxes chopped frozen spinach (defrosted and well drained)

• 1/4 lb. melted butter (1 stick)

• 1 roll filo dough (it comes 2 per box)

1. Mix the cheeses and egg in a large bowl. Add the well-drained spinach and mix until well blended. Set the mixture aside.

2. Brush a very thin coating of butter on the bottom and sides of a 13” x 9” sheet pan. Apply 1 layer of filo dough to the bottom and sides of the pan, and brush the filo dough with butter. Repeat the process for half of the filo dough sheets.

3. Spread the filling in the pan. 

4. Next, repeat the filo dough and butter process for the remaining sheets. Make sure that the top layer is buttered as well.

5. Using a knife, tuck the edges of the filo dough into the sides of the pan. Then take the knife and score the entire pan into portioned squares, cutting only about 1/4 of the way through. (This allows the steam to escape while baking)

6. Preheat the oven to 450°F and place the pan on the lower rack. After 10 minutes, move the pan to the top rack and reduce the temperature to 350°F. Cook until the filo dough is golden brown.