Phyllo Spinach Pie
|Ricotta cheese||15 Ounce (1 Container)|
|Frozen chopped spinach||10 Ounce, cooked and squeezed dry (1 Package)|
|Eggs||2 , slightly beaten|
|Grated parmesan cheese||2 Tablespoon|
|Vegetable recipe soup mix||2 Ounce (1 Envelope)|
|Ground nutmeg||1⁄4 Teaspoon|
|Sliced mushrooms||2 Cup (32 tbs) (Fresh Or Canned)|
|Phyllo strudel sheets||15|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
Preheat oven to 375°.
In large bowl, thoroughly combine ricotta, spinach, eggs, Parmesan cheese, vegetable recipe soup mix and nutmeg; stir in mushrooms and set aside.
Unfold phyllo strudel sheets; cover with wax paper, then damp cloth.
Brush 1 sheet at a time with melted butter.
Place 6 buttered sheets across 9-inch pie plate, extending sheets over sides; press gently into pie plate.
Place an additional 6 buttered sheets in opposite direction across 9-inch pie plate, extending sheets over sides, to form a cross; press gently into pie plate.
Turn spinach mixture into prepared pie plate; gently fold sheets over spinach mixture to cover.
Form remaining 3 buttered sheets into a ball and place on center of pie; brush with butter.
Bake 35 minutes or until golden.
Let stand 10 minutes before serving.