GREEK SPINACH PIE by Meredith F - Musely
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GREEK SPINACH PIE

posted in Food & Drink
04/20/2015
  • PHYLLO PASTRY TOPPING:

    6 sheets phyllo pastry (about 17x13-inches each), defrosted if frozen 4 tablespoons unsalted butter, melted
    FILLING:

    1 tablespoon olive oil
    1 large onion, finely chopped
    Two 10-ounce packages frozen, chopped spinach, defrosted
    2 cups ricotta cheese
    8 ounces feta cheese, crumbled
    8 ounces jack cheese, grated
    2 large eggs
    3 tablespoons finely chopped fresh dill
    3 tablespoons finely chopped fresh parsley
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper

  • Preheat oven to 350°F. Butter a 13x9x2-inch baking dish or spray with nonstick spray.
    In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.
    Squeeze the liquid out of the thawed spinach.
    In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread half of filling in baking dish. Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides).

  • Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter. Top with remaining phyllo sheet and brush with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
    Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares. Serve warm.

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