2 lb Spinach leaves; cleaned and
-torn
2 Refrigerator (8 oz.)
-crescent rolls
1/2 c Chopped onion
2 ts Dill weed; (2 to 3)
1 c Feta cheese; crumbled (1 to
-2)
1 c Creamed cottage cheese
2 Eggs; slightly beaten
In a large bowl cover spinach with boiling water. Let stand 5 minutes,
stirring once. Drain on paper towels. Heat oven to 400 degrees. Unroll 1
can of dough into 2 long rectangles; place in ungreased 13 x 9-inch pan.
Press over bottom and up 1/2-inch to form crust. Bake at 400 degrees for 5
minutes. Combine drained spinach, onion, dill weed, Feta, cottage cheese
and eggs. Mix well. Spread over partially baked crust. Unroll other can of
dough into 2 rectangles and place over filling. Return to oven and bake 20
to 30 minutes or until deep golden brown. Cut into diamond shaped pieces to
serve. Makes 8 servings.
Yields
12 Servings