Spinach Artichoke Pie

By talsy

Ingredients

• 1 Tbl olive oil
• 3 Cloves garlic, minced
• 10 oz pkg frozen chopped spinach, thawed and squeezed dry.
• 14 oz can artichoke hearts, drained and chopped.
• 1/4 C chopped fresh parsley
• 3 Tbls chopped fresh dill weed
• 1 egg
• 3/4 C ricotta cheese
• 1 C feta cheese
• 2 Tbls lemon juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 16 sheets phyllo dough
• Melted butter

Preparation

Step 1

Preheat oven to 350
In skillet heat oil over medium heat, add garlic and sauté 3-5 minutes. Add spinach, artichokes, parsley and dill. Continue cooking an additional 2-4 minutes. Remove from heat.
In large bowl, slightly beat egg and ricotta cheese, feta, lemon juice, salt and pepper and nutmeg. Stir to combine. Add spinach mixture, stir to combine.
This recipe makes 4 rolls. Using 4 sheets of phyllo for each roll. Lightly brush each layer with melted butter or cooking spray. Place 1/4 of the mixture on top of the 4 layers of phyllo sheet and roll up. Place seam side down on baking sheet coated with cooking spray. Repeat with remaining mixture/phyllo. Brush tops and sides with butter or cooking spray.
Bake 20-25 minutes or until golden brown. Allow rolls to rest 10 minutes before slicing.