Spinach/cheese pie

By corvettemary

Ingredients

• 2 boxes frozen chopped spinach, thawed & water squeezed out
• 1/4 C. olive oil
• 1/2 C. chopped green onions
• 1-1/4 C. crumbled feta cheese
• 1-1/4 C. ricotta cheese
• 4 T. grated Parmesan cheese
• 3 T. chopped parsley
• 4 eggs, beaten
• 1/2 t. nutmeg
• Salt & pepper to taste
• 1 stick (8 T.unsalted butter) melted (no substitutes)
• 8 oz. phyllo dough sheets

Preparation

Step 1

Preheat oven to 375 degrees.

Heat olive oil in small skillet and cook green onions for about 3 minutes. In a large bowl combine the spinach, onions(with oil from pan), feta, ricotta & Parmesan cheeses, parsley, eggs, nutmeg, salt & pepper. Mix well.

Brush the bottom of a 13x9 inch baking dish with some of the melted butter. Place 4 sheets of phyllo in the bottom of dish and brush the top with butter. Place another 4 sheets of phyllo over that layer and brush with butter. Pour the filling over these two layers. Stack the remaining phyllo, 4 sheets at a time on top of the filling, brushing the top with butter each time.

Bake for 1 hour at 375 or until the top is golden brown and puffy. Cool 5 minutes before cutting. Cut into squares. Makes between 8-12 depending on how large you cut the squares.