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Place spinach in a fine-mesh sieve. Using the back of a spoon, push against spinach to force out excess water; set aside. Melt 2 tablespoons butter in a large skillet. Add onion and garlic; sauté until onion is tender. Remove from heat. Stir in well-drained spinach, feta, cottage cheese, eggs, dill and lemon zest. Set filling aside.
Preheat oven to 325°F. Melt the remaining 2/3 cup butter. Brush a 13-by-9-inch baking pan with some of the melted butter. Unfold phyllo dough. Keep phyllo covered with plastic wrap, removing sheets as you need them. Layer 12 of the phyllo sheets in the baking pan, generously brushing each sheet with melted butter as you layer.
Carefully spread filling evenly over phyllo in pan. Layer remaining phyllo sheets on top of filling, brushing each sheet with melted butter as you layer. Drizzle top phyllo sheet with remaining butter. Using a sharp knife, cut through the layers to make 24 squares; diagonally cut each square in half to make triangle-shaped pieces.
Bake for 35 to 45 minutes or until golden. Cool in pan on a wire rack for 20 minutes. Recut triangles. Serve warm.