Cheesy Greek Pie
|Cream cheese||16 Ounce (2 Package)|
|Provolone cheese||2 Cup (32 tbs), shredded|
|Cream style cottage cheese||1⁄2 Cup (8 tbs)|
|Ripe olives||1⁄2 Cup (8 tbs), chopped|
|Garlic salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Frozen chopped spinach||20 Ounce, cooked, drained (2 Package)|
|Egg||1 , beaten|
|Ripe olives||1 Tablespoon, pitted|
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.
Let stand 10 minutes before serving.
Garnish each serving with a sliced olive.