Spinach Phyllo Pie

from The New McCall's Cook Book, page 296
Spinach Phyllo Pie
Spinach Phyllo Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    pkg (1-lb. size) prepare phyllo dough (16 sheets, 12x15")

  • 1/4

    cup butter or margarine

  • 1/2

    cup finely chopped onion

  • 3

    pkg (10 oz. sized) frozen chopped spinach, thawed and well drained

  • 3

    eggs

  • 1/2

    lb. feta cheese, crumbled

  • 1/4

    cup chopped parsley

  • 1

    tsp salt

  • 1/8

    tsp pepper

  • 1/8

    tsp nutmeg

  • 3/4

    cup butter or margarine, melted

Directions

1. Preheat oven to 350 F. Let pastry sheets warm to room temperature, according to directions on package label. 2. In 1/4 cup hot butter in medium skillet, saute onion until golden, about 5 minutes. 3. Add spinach; stir to combine with onion. Remove from heat. 4. In large bow, beat eggs with rotary beater. With wooden spoon, stir in cheese, parsley, salt, pepper, nutmeg and spinach-onion mixture; mix well. 5. Brush a 13x9x2" baking pan lightly with some of the melted butter. IIn bottom of baking pan, layer 8 phyllo pastry sheets, one by one, brushing top of each with melted butter. Spread evenly with spinach mixture. 6. Cover with 8 more phyllo pastry sheets, brushing each with butter, pouring any remaining melted butter over top. 7. Using scissors, trim off any uneven edges of pastry. Cut through top pastry layer on diagonal then cutting in opposite direction to form about nine 3-inch diamonds. 8. Bake 30-35 minutes, or until top crust is puffy and golden. Serve warm.

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