Potato-Feta Spinach Phyllo Pie

Name: Potato-Feta Spinach Phyllo Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 10 Servings
Ingredients: 24 Ounces Bob Evans Family Size Original Mashed Potatoes; 10 Ounces frozen chopped spinach thawed and well drained; 1 Cup crumbled feta cheese; 1 Cup cottage cheese; 3 Large eggs lightly beaten; 2 Tablespoons chopped fresh parsley; 1 Tablespoon chopped fresh dill; 3 Cloves garlic minced; 16 Ounces frozen phyllo dough sheets thawed; 1 Cup butter melted

This savory phyllo pie features layers of potatoes, spinach and feta cheese. Perfect as a main course or shareable appetizer for any occasion.

Ingredients

24 Ounces Bob Evans Family Size Original Mashed Potatoes
10 Ounces frozen chopped spinach thawed and well drained
1 Cup crumbled feta cheese
1 Cup cottage cheese
3 Large eggs lightly beaten
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh dill
3 Cloves garlic minced
16 Ounces frozen phyllo dough sheets thawed
1 Cup butter melted

Featured Product

Bob Evans Family Size Original Mashed Potatoes

Instructions

Preheat oven to 350°F.
Combine mashed potatoes, spinach, feta, cottage cheese, eggs, parsley, dill, and garlic in a large bowl, stirring until blended.
Brush a 13-x9-inch baking pan with melted butter.
Line pan with 1 sheet of phyllo. Brush with melted butter.
Continue lining pan with phyllo, covering bottom of pan only, to make 12 layers, brushing each with melted butter.
Spoon potato mixture over phyllo. Cover potato mixture with 1 sheet of phyllo.
Brush with melted butter.
Continue layering phyllo over potatoes, to make 12 layers, brushing each sheet with melted butter.
Bake 45 to 55 minutes or until phyllo is golden brown.
Let stand 15 minutes before cutting into squares to serve.
Enjoy!