Greek Spinach And Feta Pie
|Butter||1⁄3 Cup (5.33 tbs), melted and divided|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Ricotta cheese||15 Ounce (1 Container)|
|Crumbled feta cheese||4 Ounce (1 Package)|
|Finely grated lemon peel||3⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Frozen phyllo dough||16 Ounce, thawed (1 Package)|
PREHEAT oven to 350°F.
Brush 13x9-inch baking dish lightly with butter.
BEAT eggs in medium bowl.
Stir in spinach, ricotta cheese, feta cheese, lemon peel, pepper and nutmeg.
CUT 8 sheets of phyllo dough in half crosswise, forming 16 rectangles about 13x8 1/2 inches each.
Cover dough with damp cloth or plastic wrap while assembling pie.
Reserve remaining dough for another use.
PLACE 1 piece of dough in prepared dish; brush top lightly with butter.
Top with another piece of dough and brush lightly with butter.
Continue layering with 6 pieces of dough, brushing each piece lightly with butter.
Spoon spinach mixture evenly over dough.
Top spinach mixture with piece of dough; brush lightly with butter.
Repeat layering with remaining 7 pieces of dough, brushing each piece lightly with butter.
BAKE, uncovered, 35 to 40 minutes or until golden brown.