You are here

Phyllo Spinach Pie

American.foodie's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable

Rate It

Your rating: None
4.184375
Average: 4.2 (16 votes)