Greek Spinach Pie

By margiekyle

Ingredients

• Phyllo Pastry Topping:
• 6 sheets phyllo pastry (about 17x13-inches each), defrosted if frozen 4 tablespoons unsalted butter, melted
• Filling:
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• Two 10-ounce packages frozen, chopped spinach, defrosted
• 2 cups ricotta cheese
• 8 ounces feta cheese, crumbled
• 8 ounces jack cheese, grated
• 2 large eggs
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from recipegirl.com

Preparation

Step 1

Preheat oven to 350°F. Butter a 13x9x2-inch baking dish or spray with nonstick spray.

In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.

Squeeze the liquid out of the thawed spinach.

In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread half of filling in baking dish. Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides). Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter. Top with remaining phyllo sheet and brush with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.

Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares. Serve warm.

Tips:

*If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.