Kary Osmond Spinach and Ricotta Pie
|Fresh spinach||227 Gram, rinsed (1 bag)|
|Sliced green onion||3⁄4 Cup (12 tbs) (about 3-4 onions)|
|Ricotta||1 Cup (16 tbs)|
|Crumbled feta||1⁄2 Cup (8 tbs)|
|Chopped fresh dill||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1 Teaspoon|
|Phyllo pastry sheet||6|
|Olive oil||3 Tablespoon|
1. Preheat oven to 400 degree F.
2. Brush a 10-inch oven-proof nonstick frying pan with olive oil.
3. Heat a large pot over medium-high flame and add slightly wet spinach. Stir and cook for about 1-2 minutes or until spinach is wilted.
4. Into a colander, transfer the wilted spinach and rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.
5. In a bowl, mix together spinach, green onion, ricotta, feta, egg, nutmeg, dill and salt. Set aside.
6. Working quickly, place 1 sheet of phyllo on the counter, brush with olive oil. Layer another sheet over the first, turning it slightly. Repeat with remaining 4 sheets, turning each slightly.
7. Gently transfer the sheets into the oiled frying pan, allowing the sheets to hang over the edge.
8. Spread spinach mixture in centre and bring the hanging phyllo over spinach mixture.
9. Brush the top with olive oil and bake for about 20-25 minutes or until the pie is golden and crispy.
10. Serve and enjoy!
The best way to thaw phyllo is in the fridge overnight.
After you use phyllo, you can re-wrap the rest and re-freeze for another use.
Calories 187 Calories from Fat 113
% Daily Value*
Total Fat 13 g19.6%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 50 mg16.7%
Sodium 282.3 mg11.8%
Total Carbohydrates 12 g3.9%
Dietary Fiber 1.3 g5.1%
Sugars 1.2 g
Protein 8 g15.2%
Vitamin A 63.1% Vitamin C 18.8%
Calcium 15% Iron 9.2%
*Based on a 2000 Calorie diet