Spinach and Feta Phyllo Pie

August 13, 2010


spinach and feta pie
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    Instead of the usual side dish or appetizer, get your healthy dose of vegetables in a creative new way. Achieve gourmet flavor when you combine salty Greek feta cheese with vitamin-rich spinach in flaky Phyllo dough.

Spinach & Feta Phyllo Pie

Serves 4
Prep time: 20 minutes
Cook time: 40 minutes

INGREDIENTS
2 packages (10 ounces each) frozen spinach, thawed and drained
4 green onions, thinly sliced
4 large eggs, lightly beaten
3/4 cup cottage cheese
1 container (4 ounces) feta cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 teaspoon dried dill
1/8 teaspoon cayenne pepper
10 sheets Phyllo dough, thawed*

*To prevent your Phyllo dough sheets from drying out, keep them covered in their packaging until the moment you’re ready to use.

INSTRUCTIONS
  1. Heat oven to 350°F. Coat an 8”x8” baking dish with olive oil.
  2. In a medium-size mixing bowl, combine all ingredients except dough.
  3. Place one sheet of Phyllo dough in the baking dish, allowing the ends to hang over the edge.Brush the dough with olive oil, then repeat with 4 additional sheets of dough, alternating in direction and brushing each with olive oil.
  4. Spoon the spinach mixture into the dish in an even layer. Lay the remaining dough sheets over the filling, brushing each with olive oil.
  5. Lift the hanging dough edges and turn them inward to form a rim. Brush with olive oil.
  6. Place the pie in the oven and bake for 40 minutes, or until the crust turns golden brown. Let cool for 10 minutes. Slice into squares, then serve.
Tip: If you have leftover layers of Phyllo dough, simply package them in plastic cling wrap, then place back in the freezer.



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