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Greek Style Greens Pie




Source of Recipe


lhj.com






List of Ingredients



• 1/2 cup water
  
• 1 lb fresh spinach, stems removed, coarsely chopped
  
• 1/2 lb escarole, coarsely chopped
  
• 1/2 lb chicory, coarsely chopped
  
• 2 T butter
  
• 1 cup chopped onions
  
• 1/4 cup chopped fresh parsley
  
• 3 T chopped fresh dill
  
• 1/2 tsp freshly ground pepper
  
• 1/4 tsp salt
  
• pinch nutmeg
  
• 4 oz goat cheese, crumbled
  
• 4 oz feta cheese, crumbled
  
• 1 large egg, lightly beaten
  
• 1/3 cup butter, melted
  
• 16 sheets (about 1/2 lb) phyllo dough
  






Instructions



1. For the filling, bring water to a boil in a large Dutch oven. Add the spinach, escarole, and chicory. Cover and cook, stirring occasionally, until greens are wilted, about 5 minutes. Drain greens in a colander, pressing out excess liquid.
   
2. Melt the butter in a large skillet over medium-high heat. Add onions and cook until softened, about 3 minutes. Add cooked greens, parsley, dill, pepper, salt and nutmeg; cook 2 minutes more. Cool greens mixture then add goat cheese, feta and egg; mix well.
   
3. Arrange oven rack in lower third of oven. Place a cookie sheet on rack. Heat oven to 425 degrees. Brush a 9" metal or glass pie plate with melted butter. Place 1 phyllo sheet in pie plate, letting sides overhang. Brush lightly with butter to 1" beyond edge of plate. Layer and butter 7 more sheets of phyllo. Spoon in greens filling. Layer and butter remaining 8 phyllo sheets on top, then trim edges of phyllo with scissors to form a 1" overhang. Tuck overhang under and flute edge. Place on the cookie sheet on rack and bake 25 to 30 minutes. Cover edges of pie with foil. Reduce oven temperature to 375 degrees and bake 25 to 30 minutes more, until pie is golden and center is puffed. Cool on wire rack 5 minutes before cutting.
   






Final Comments


Makes 8 servings