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Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Open rolls, following label directions; separate 1 pack into 2 long rectangles. Press over bottom of a 13 x 9 x 2 inch pan to create a crust. Bake in a 375 degree oven for 10 min or possibly till golden. Combine cottage cheese, Feta cheese, Large eggs, and oregano in a medium size bowl. Spread half the cooked spinach over baked crust; pour cheese mix over and top with remaining spinach. Separate remaining dough into 2 long rectangles and press on wax paper to a 13 x 9 inch rectangle, sealing perforations. Invert onto spinach; brush with butter. Bake at 375 degrees for 30 min or possibly till golden. Allow to rest in pan on wire rack 10 min. Cut into rectangles.