CASSEROLE ROCKEFELLER
Source of Recipe
Bob Cutone, chef-owner, Time to Eat Gourmet Catering and Personal Chef Service, Reno,
List of Ingredients
2 10-oz. pkgs. frozen spinach, chopped or leaf
10 ozs. crumbled feta cheese
2 cups shredded mozzarella cheese
2 3.75-oz. tins smoked oysters
1/2 tsp. garlic powder (or 2 fresh cloves, crushed)
1 tsp. onion powder
Salt and pepper, to taste
1 large egg, beaten
16-oz. pkg. phyllo dough (see note)
3/4 cup melted butterRecipe
Preheat oven to 425 degrees. Prepare spinach per package directions and drain. Use microwave to save time. In large bowl, mix spinach, feta, mozzarella, oysters (including oil from tin), garlic powder, onion powder and salt and pepper, to taste. Add egg last and mix until combined. Spray 2-quart casserole dish with cooking spray. Place layer of phyllo dough on bottom, brush with butter and place a second layer on top. Brush this layer with butter and add spinach mixture. Top casserole with 4 layers of phyllo dough, buttering each layer before topping with next. Drizzle remaining butter over top of casserole. Bake at 425 degrees for 20 to 30 minutes, until phyllo turns golden and filling is hot. Note: Phyllo dough is available in most supermarkets in the frozen foods section, usually next to the frozen pie shells. Keep the phyllo moist by placing a damp kitchen towel over it while you are working. Leftover phyllo can be wrapped well and refrozen.
Serves 4-6.
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