Name: Spinach-Feta Casserole recipe
Ingredients: 2 (10 ounce) packages frozen chopped spinach;8 ounces crumbled feta cheese;2 cups shredded mozzarella cheese;1 cup cubed processed cheese food;1 cup melted butter, divided;2 tablespoons distilled white vinegar;½ teaspoon garlic powder;salt and pepper to taste;1 (16 ounce) package phyllo dough

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Ingredients

2 (10 ounce) packages frozen chopped spinach 8 ounces crumbled feta cheese 2 cups shredded mozzarella cheese 1 cup cubed processed cheese food 1 cup melted butter, divided 2 tablespoons distilled white vinegar ½ teaspoon garlic powder salt and pepper to taste 1 (16 ounce) package phyllo dough

Nutrition Info

547.7 calories carbohydrate: 31.8 g cholesterol: 108.4 mg fat: 37.7 g fiber: 1.7 g protein: 18.6 g saturatedFat: 22.9 g servingSize: - sodium: 1164.1 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
Bake at 425 degrees F (220 degrees C) for 20 minutes.

Recipe Yield

8 servings

Recipe Note

I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.

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Spinach-Feta Casserole

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