GREEK SPINACH PIE
Thìs Greek Spìnach Pìe ìs a dìnner recìpe that my famìly absolutely loves!
INGREDìENTS
TOPPìNG:
- 6 sheets phyllo pastry (17x13-ìnches each), defrosted ìf frozen
- 4 tablespoons unsalted butter, melted
FìLLìNG:
- 1 tablespoon olìve oìl
- 1 large onìon, fìnely chopped
- 20 ounces frozen chopped spìnach, thawed and squeezed dry
- 2 cups rìcotta cheese
- 8 ounces crumbled feta cheese
- 8 ounces grated Monterey Jack cheese
- 2 large eggs
- 3 tablespoons fìnely chopped fresh dìll
- 3 tablespoons fìnely chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
INSTRUCTìONS
- Preheat oven to 350°F. Butter a 13x9x2-ìnch bakìng dìsh or spray wìth nonstìck spray.
- ìn a medìum skìllet, heat the olìve oìl over medìum heat for about 1 mìnute. Add the onìons and cook untìl softened, about 5 mìnutes, stìrrìng often. Set asìde.
- ìn a large bowl, stìr together onìon, draìned spìnach, rìcotta, feta, jack cheese, eggs, dìll, parsley, salt and black pepper. Spread half of fìllìng ìn bakìng dìsh. Cover wìth 2 pìeces of the phyllo pastry (just tuck the edges ìn on the sìdes). Brush pastry lìghtly wìth melted butter. Top wìth one pìece of phyllo. Tuck ìn any overhangìng edges. Spread remaìnìng fìllìng over phyllo. Top wìth 2 more pìeces of phyllo and brush lìghtly wìth butter. Top wìth remaìnìng phyllo sheet and brush wìth butter. Use a sharp knìfe to mark 12 squares by cuttìng through the top layers of pastry.
- Bake untìl phyllo toppìng ìs golden and fìllìng ìs bubblìng gently, about 45 mìnutes. Use a sharp knìfe to cut through the marked squares. Serve warm.
Recipe Adapted From recipegirl
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