Spinach Phyllo Pie

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Spinach Phyllo Pie

6 to 8 Servings

 

There are probably as many spinach pie recipes in

Greece as there are villages. Every region and almost

every homecook claims one. The addition of pine nuts

and Parmesan makes this version especially flavorful.

Look for phyllo pastry in the frozen foods section of

large supermarkets.

 

1/3 cup olive oil

1 medium onion, finely chopped

2 (10-oz.) pkgs. frozen chopped spinach, thawed

2 large eggs

1/2 cup crumbled feta ( 3 oz.)

1/2 cup pine nuts (3 oz.)

1 Tbs. fine dry bread crumbs

7 (17 x 12-inch) sheets phyllo

5 Tbs. unsalted butter

6 Tbs. grated Parmesan

1. In large heavy skillet, heat oil over medium heat.

Add onion and cook, stirring often, until softened, 5

minutes. Squeeze spinach to remove as much liquid as

possible. Stir spinach and 1/2 teaspoon salt into

onion. Cook mixture,

stirring occasionally, until any liquid is evaporated,

1 to 2 minutes. Remove from heat and let cool

slightly.

2. In large bowl, whisk eggs until blended. Stir in

spinach mixture, feta, pine nuts and bread crumbs.

3. Preheat oven to 375°F. Stack phyllo sheets and

cover with 2 overlapping sheets plastic wrap and then

dampened kitchen towel. In small saucepan, melt butter

and cool slightly. Lightly brush a 9-inch pie pan with

butter.

4. On work surface, lightly brush 1 phyllo sheet with

butter. Evenly sprinkle with 1 tablespoon Parmesan.

Repeat layering with phyllo, butter, and 5 tablespoons

Parmesan, ending with phyllo; lightly brush with

butter. Transfer phyllo stack to pie pan, letting

excess hang over edge. Spoon filling into phyllo,

spreading evenly. Fold edges of pastry over filling.

Lightly brush top of phyllo with butter. Bake until

golden, 25 to 30 minutes. Serve pie warm or at room

temperature.

 

PER Serving: 332 CAL; 11 G PROT; 26 G TOTAL FAT (10

SAT. FAT); 17 G CARB.; 90 MG CHOL; 549 MG SOD.; 3 G

FIBER

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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