Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
You're reading one of recipes available free. Full library with Gastronome.
In a large bowl, cover spinach with boiling water. Let stand 5 minutes, stirring once. Drain on paper towels. Heat oven to 400°. 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° 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.