Spinach-Feta Casserole The Best Recipes
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| Spinach-Feta Casserole |
"I use this as a major dish casserole, facet dish or as an appetizer--regardless of the event calls for. If you choose, you can also upload 1 can of rotel tomatoes to the cheese-spinach combination for a bit zing."
Ingredients :
- 2 (10 ounce) packages frozen chopped spinach
- 8 oz. Crumbled feta cheese
- 2 cups shredded mozzarella cheese
- 1 cup cubed processed cheese food
- 1 cup melted butter, divided
- 2 tablespoons distilled white vinegar
- half of teaspoon garlic powder
- salt and pepper to taste
- 1 (sixteen ounce) package phyllo dough
Instructions :
| Prep : 15M | Cook : 9M | Ready in : 35M |
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- Preheat oven to 425 ranges F (220 stages C).
- In a massive bowl, integrate the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix nicely and set apart.
- Place a layer of phyllo dough into the lowest of a lightly greased 2-quart casserole dish. Spread the spinach and cheese aggregate into the dish and pinnacle with four layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the final butter over the pinnacle.
- Bake at 425 tiers F (220 tiers C) for 20 mins.
Notes :
- Reynolds® Aluminum foil can be used to keep food wet, cook it lightly, and make easy-up less difficult.
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