Fillo Dough (Unbleached Unbromated Enriched Wheat Flour (Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme), Filtered Water, Corn Starch with Tricalcium Phosphate, Soybean Oil, Salt, Soy Lecithin), Low Fat Cottage Cheese (Cultured pasteurized skim milk, whey protein, cream, whey, salt, modified food starch, potassium sorbate, lecithin, guar gum, enzymes), Spinach, Whole Eggs, Feta Cheese (Cultured Pasteurized Part Skim Milk, Salt, Cultures And Enzymes), Onions, Scallions, Soy Oil, Clarified Sweet Butter (Cream & Natural Flavoring), Romano Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzymes), Corn Starch, Salt, Dill Weed, Black Pepper. NO PRESERVATIVES. NO TRANS FAT. CONTAINS: EGG, MILK, SOY AND WHEAT INGREDIENTS. PRODUCED ON EQUIPMENT SHARED WITH TREE NUTS.
KEEP FROZEN UNTIL READY TO BAKE. DO NOT THAW. Preheat oven to 375°F. Remove plastic wrap from tray. Bake in tray, leaving parchment paper on top of Fillo Pie. Bake on middle oven rack for 40 minutes. Remove parchment paper & bake an additional 10-15 minutes or until golden brown. Let stand for several minutes before cutting & serving. Note: Convection oven reduces cooking time by approximately 1/3. Oven temperatures vary so adjust as needed.
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