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Spinach Pie

deasia's picture
Ingredients
  Prepared filo/Strudel 1 Pound
  Pastry leaves 16 (12/15 Inches)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Spinach 30 Ounce, chopped (Frozen Thawed And Well Drained)
  Eggs 3
  Feta cheese 1⁄2 Pound, crumbled
  Parsley 1⁄4 Cup (4 tbs), chopped
  Dill 2 Tablespoon, chopped
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 3⁄4 Cup (12 tbs), melted
Directions

GETTING READY
1. Preheat oven to 350F.
2. Let pastry leaves warm to room temperature, according to directions on package label.

MAKING
3. In 1/4 cup hot butter in medium skillet, saute onion until golden—about 5 minutes.
4. Add spinach stir to combine with onion and remove from heat.
5. In large bowl, beat eggs with rotary beater.
6. With wooden spoon, mix well stirring in cheese, parsley, dill, salt, pepper and spinach-onion mixture.
7. Brush a 13-by-9-by-2-inch baking pan lightly with some of melted butter.
8. In bottom of baking pan, layer 8 phyllo-pastry leaves (see Note), one by one, brushing top of each with melted butter.
9. Spread evenly with spinach mixture.
10. Cover with 8 more leaves, brushing each with butter and pour any remaining melted butter over top.
11. Using scissors, trim off any uneven edges of pastry.
12. Cut through top pastry layer on diagonal and then cut in opposite direction, to form about nine 3-inch diamonds.
13. Bake 30 to 35 minutes until top crust is puffy and golden.

SERVING
14. Serve warm with garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
6

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