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Cheesy Greek Pie

Veggie.Lover's picture
Ingredients
  Cream cheese 16 Ounce (2 Package)
  Eggs 2
  Provolone cheese 2 Cup (32 tbs), shredded
  Cream style cottage cheese 1⁄2 Cup (8 tbs)
  Ripe olives 1⁄2 Cup (8 tbs), chopped
  Garlic salt 1 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Frozen chopped spinach 20 Ounce, cooked, drained (2 Package)
  Egg 1 , beaten
  Ripe olives 1 Tablespoon, pitted
Directions

For filling, in a mixer bowl beat cream cheese on medium speed of electric mixer for 30 seconds.
Add 2 eggs; beat till fluffy.
Stir in shredded provolone cheese, cottage cheese, the 1/2 cup chopped olives, and garlic salt.
Brush the bottom of a 13x9x2-inch baking dish with some melted butter.
Place 1 sheet of phyllo in the bottom of the dish, allowing sides to overlap edges.
Brush with melted butter.
Repeat with phyllo and butter 5 times.
Spread filling over phyllo; top with spinach.
Fold edges of phyllo over filling.
Cut remaining sheets of phyllo in half crosswise; place on top of phyllo in dish, brushing butter between sheets.
With a sharp knife, score top layers of phyllo in a diamond pattern.
Bake in a 375° oven about 25 minutes.
Brush with some of the beaten egg; bake 5 minutes more or till golden.
Finish cutting.
Let stand 10 minutes before serving.
Garnish each serving with a sliced olive.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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