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Spinach and Cheese Pie




Source of Recipe


country living






Recipe Introduction


To save time, this version of the classic Greek dish calls for frozen phyllo dough and spinach. The pie can be assembled and frozen ahead of time; to serve, bake as directed in Step 4 and allow an additional 10 minutes.





List of Ingredients



• 1 T vegetable oil
  
• 1 cup (about 1 medium) chopped onion
  
• 2 (10 oz) pkgs frozen chopped spinach, thawed and pressed until liquid has been extracted
  
• 1/2 lb feta cheese, crumbled
  
• 1/4 cup grated Parmesan cheese
  
• 1 (15 oz) container part-skim ricotta cheese
  
• 3 large eggs
  
• 2 T chopped fresh parsley leaves
  
• 1 1/2 tsps dried oregano
  
• 1/8 tsp grated nutmeg
  
• 13 frozen 12x17-inch phyllo sheets, thawed
  
• 1/4 cup olive oil
  
• 2 T unseasoned bread crumbs
  






Instructions



1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and saute until softened - 5 to 7 minutes. Add the spinach cook until all of the liquid has evaporated and the mixture is dry - about 5 minutes. Remove skillet from heat and let the mixture cool to room temperature.
   
2. Preheat oven to 350 degrees. Grease a baking sheet (preferably a dark nonstick one) and set aside. In a large bowl, combine feta, Parmesan and ricotta cheeses. Stir in the eggs, parsley, oregano and nutmeg. Add onion-spinach mixture and combine. Set filling aside.
   
3. Place the thawed phyllo sheets between 2 pieces of waxed paper, then cover the waxed paper with a clean damp kitchen towel. (Since phyllo dough dries out very quickly, be sure to replace the damp towel each time you remove a sheet of phyllo and try to work as quickly as possible.) Remove one phyllo sheet and lay it on the work surface. Brush sheet with olive oil and sprinkle lightly with bread crumbs. Repeat with 8 more sheets, placing each one at a new angle, like the petals of a flower, to form a circle. Spoon the reserved filling into center of dough and pull corners up around filling. Brush remaining 4 sheets of dough with olive oil and layer over pie; tuck edges underneath to seal. Using a large spatula, transfer pie to prepared baking sheet.
   
4. Brush top with oil and bake until filling feels firm to the touch and dough is golden brown - 45 to 55 minutes. Transfer to a wire rack and let stand at room temperature for at least 15 minutes before serving.
   






Final Comments


Serves 8