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Broccoli Spinach Pie

Budget.Gourmet's picture
Ingredients
  Broccoli 1⁄2 Pound (Cooked Or Frozen, 1 Fluid Ounce Package)
  Whole leaf spinach 1⁄2 Pound (Fresh Or Frozen, 10 Ounce Package)
  Yellow onion 1 , peeled and chopped fine
  Green onions 2 , chopped fine
  Olive oil 2 Tablespoon
  Feta cheese 8 Ounce
  Eggs 2 , beaten
  Fresh chives 2 Tablespoon, chopped
  Fresh dill/1 tablespoon dried dill weed 2 Tablespoon, chopped
  Parsley 1⁄2 Cup (8 tbs), chopped
  Fresh ground black pepper To Taste
  Phyllo sheets 12
  Melted butter 1⁄2 Cup (8 tbs)
Directions

Preheat the oven to 350°.
Defrost broccoli and spinach.
If fresh spinach is used, wash thoroughly, cut into coarse pieces, and set aside.
Fresh broccoli must be cooked first.
Saute the yellow and green onions in the oil until golden brown.
Add the broccoli and spinach, and cook for 5 minutes.
Stir in the cheese, eggs, chives, dill, parsley, and black pepper.
Remove from the heat to cool a bit.
Fold the phyllo leaves in half, and cut to make 24 sheets to fit an oblong baking dish (12 by 7 by 2 inches).
Using a pastry brush, butter the baking dish, and begin layering the first 12 phyllo leaves, brushing each as it is added.
Drain excess liquid from broccoli-spinach mixture, and spread it over the phyllo.
Cover with remaining 12 sheets, repeating the buttering process.
Cut the pie into 10 (or more) pieces, using a sharp, pointed knife.
Bake uncovered, for 1 hour, or until golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable
Interest: 
Gourmet

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