Recipe: Easy Spanakopita (using crescent roll dough)

EASY SPANAKOPITA
Source: Brenda/Charleston

Note from source: My children (who are very picky eaters) love this and always ask for it for all family holiday meals. I think this came from Good Housekeeping many years ago.

1 Tbsp olive oil
4 green onions, thinly sliced
4 large eggs
4 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 (24 oz) container creamed cottage cheese
3/4 lb feta cheese, crumbled
3 Tbsp chopped fresh dill
2 pkg (8 oz each) refrigerated crescent dinner rolls

Preheat oven to 400 degrees F.

In 10 inch skillet over medium heat, in hot olive oil, cook green onions until tender, about 5 minutes. Spoon into large bowl.

Separate 1 egg, reserve egg white for glaze.

Into bowl, stir egg yolk, remaining eggs, spinach, cottage cheese, feta cheese, and 2 Tbsp chopped dill.

Unroll 1 can crescent rolls and separate into 2 large rectangles. Place in bottom of 13x9-inh baking pan. With fingers, press dough to cover bottom of pan, forming crust.

Bake crust 5 minutes.

Spread spinach filling evenly over crust. Unroll second can of dough and place on top of pie. With fingers stretch dough to cover filling completely, pinching perforations closed and pressing dough to edges of pan. Beat reserved egg white until frothy, brush over pie, sprinkle with remaining dill.

Bake 40 minutes, covering with foil halfway through baking if browning too quickly. Serve hot, or cover and refrigerate to serve cold later.