Spinach Dill Pie

40
Spinach Dill Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 10

    oz spinach, well-washed, stems removed

  • 1

    T unsalted butter

  • 1

    onion, diced into ¼" pieces

  • 2

    cloves garlic, minced

  • 1

    c. lowfat ricotta cheese

  • 2

    large whole eggs

  • 2

    large egg whites

  • 2

    T finely chopped fresh flat-leaf parsley

  • ¼

    c. chopped fresh dill

  • 1

    c. grated Parmesan cheese (about 2 oz)

  • ¼

    t. cumin

  • ½

    t. coarse salt

  • ¼

    t. freshly ground black pepper

  • 8

    sheets phyllo dough, thawed

  • Cooking spray

Directions

1. Preheat overn to 375 degrees. Roughly chop spinach leaves; set aside. Heat butter in nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 min. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool. 2. In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan cheese, cumin, salt and pepper. Stir in cooled spinach mixture; set aside. 3. Dempen a large kitchen towel with water, squeeze dry. Unroll phyllo; place on work surface. Cover with plastic wrap and then the kitchen towel. Lightly coat a 9-inch Pyrex pie plate with cooking spray. Remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissors, leaving slight overhang. 4. Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.


Nutrition

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