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Greek Style Squash

Source of Recipe

"Southern Living", November 1991


List of Ingredients

2 1/2 lb. yellow squash, sliced or 3 (10 oz.) pkgs. frozen sliced yellow squash, thawed
1 large onion, chopped
1 tsp. salt
1 cup water
1 (16 oz.) container ricotta cheese
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. white pepper
1 (16 oz.) pkg. frozen phyllo pastry, thawed
Butter-flavored vegetable cooking spray


Recipe

Combine squash, onion, 1 tsp. salt, and water in a Dutch oven. Bring to a boil over medium heat. Reduce heat, and simmer 5 to 7 minutes or until squash is tender; drain. Set mixture aside.

Combine ricotta cheese and next 4 ingredients. Set aside.

Keep phyllo covered with a slightly damp towel until ready for use. Place 1 phyllo sheet horizontally on a flat surface. Coat phyllo with cooking spray. Layer 5 more phyllo sheets on first sheet, spraying each with cooking spray; place phyllo in a lightly grease 13x9x2 inch baking dish, letting excess phyllo pastry extend over sides of dish.

Spoon half each of squash mixture and cheese mixture over phyllo dish. Repeat procedure with 6 more sheets of phyllo and remaining squash mixture and cheese mixture. Coat remaining phyllo with cooking spray, and place on top of casserole. Using scissors, trim overhanging edges of phyllo around dish. Bake at 350 degrees for 40 minutes or until golden brown.

10-12 servings