Spinach pie with Goat Cheese and Pine Nuts

Cooking Light

Photo by Reen O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/3

    cup olive oil, divided

  • 2

    cups minced onion (about 1 large)

  • 5

    (9-ounce) packages fresh spinach

  • 2

    cups (8 ounces) crumbled goat cheese

  • 1/3

    cup pine nuts, toasted

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon ground black pepper

  • 12

    sheets frozen phyllo dough, thawed

  • Cooking spray

Directions

1. Preheat oven to 400°. 2. Heat 3 tablespoons oil in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until browned, stirring occasionally. Add spinach, 1 bag at a time; cook 3 minutes or until spinach wilts, stirring frequently. Simmer spinach mixture 40 minutes or until liquid evaporates. Stir in raisins. Remove from heat; cool completely. Stir in cheese, nuts, salt, and pepper. 3. Press 1 phyllo sheet into bottom and up sides of a 13 x 9–inch baking dish coated with cooking spray (cover remaining dough to keep from drying); lightly coat phyllo with cooking spray. Repeat procedure with 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 1 1/2 teaspoons oil. Repeat procedure with the remaining 3 phyllo sheets and the remaining 1 1/2 tablespoons oil. Place phyllo layer over spinach mixture; tuck in sides to enclose spinach fully. Bake at 400° for 30 minutes. Remove from oven; let stand 15 minutes. Nutritional Information Calories:363 Fat:21.8g (sat 6.6g,mono 9.9g,poly 3.6g) Protein:14.9g Carbohydrate:31.9g Fiber:6.4g Cholesterol:13mg Iron:5.3mg Sodium:480mg Calcium:300mg

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