Pie-Style Spanakopita

By jkenb

Ingredients

• 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
• 4 scallions, finely chopped
• 1 cup fat-free ricotta cheese
• 1/3 cup crumbled reduced-fat feta cheese
• 1/4 cup snipped fresh dill
• 1 large egg, lightly beaten
• 1/4 tsp. salt
• 10 (9-inch-by-14-inch) sheets frozen phyllo dough, thawed

Preparation

Step 1

Preheat oven to 375 degrees. Spray shallow 1 1/2-quart casserole dish or 9-inch deep-dish pie plate with nonstick spray. Mix together all ingredients except phyllo in large bowl.

Lay one sheet of phyllo in prepared casserole dish, allowing it to extend over rim of dish; lightly spray with nonstick spray. (Keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out.) Repeat with three more sheets of phyllo, placing corners at different angles and lightly spraying each sheet with nonstick spray. Fold edges of phyllo in to form 1 1/2-inch-high rim.

Spread spinach mixture over phyllo. Lightly spray one of remaining sheets of phyllo with nonstick spray; crumple loosely and place on top of filling. Repeat with remaining five sheets of phyllo. Bake until filling is heated through and phyllo is golden, about 30 minutes. Let stand 10 minutes before serving. Serves 6.