Spinach Pie
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When you want to serve a unique vegetable dish, serve this Spinach Pie. Really, it isn't a pi at all; instead, it is a filling of spinach and feta cheese seasoned with onions, parsley and dill, layered between a top and a bottom crust of flaky phyllo leaves. Once baked it is cut into squares and served as a vegetable side dish.
INGREDIENTS
1 (8-ounce) package phyllo pastry leaves (16 sheet, 9 x 13-inches)
3 (10-ounce) packages frozen chopped spinach, thawed
1/4 cup butter
1/2 cup finely chopped onion
3 eggs
1/2 pound feta cheese, crumbled
1/4 cup chopped parsley
2 tablespoons chopped fresh dill or 1-1/2 teaspoons dried dillweed
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup butter, meltedPreheat oven to 350 degrees. Let pastry leaves warm to room temperature, according to the directions on the package. Place spinach in a colander; press dry with back of a spoon. Put 1/4 cup butter in a medium-sized skillet.
Heat butter over moderately high heat until very hot and melted. Add onion and cook for 5 minutes; stirring constantly with a wooden spoon, until golden brown. Add spinach; stir to combine with onion and remove skillet from heat. Set aside.
In a large bowl, beat eggs with a rotary hand beater or portable electric mixer until well broken up. Add cheese, parsley, dill, salt, pepper and spinach-onion mixture; stir well with a wooden spoon until ingredients are thoroughly combined.
Brush a 13 x 9 x 2-inch baking pan lightly with some of the melted butter. Unfold pastry leaves; keep covered with a damp towel to prevent drying. Place one pastry leaf in pan; brush with some of the butter. Repeat, layering 7 more leaves, brushing each with butter.
Spread the spinach-and-feta cheese mixture evenly over the phyllo pastry leaves in the baking pan. Top with one more pastry leaf; brush with more of the butter. Repeat layering 7 more pastry leaves on top, brushing each with butter as you did before.
Using sharp scissors, trim off any uneven edges of pastry. Using knife, cut through top pastry layer to form 18 rectangles; each about 3 x 2-inches. Bake 30 to 35 minutes or until top is puffy and golden. Remove to rack. Cut into pieces and serve warm.
Makes 18 pieces - 9 servings