Spinach and Cheese Pie
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-12 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound package phyllo pastry 2 pounds fresh spinach 3 tbsp olive oil
2 onions, finely chopped 3 tbsp chopped fresh dill 3 eggs, lightly beaten
salt and freshly gound black pepper 2 cups feta cheese, crumbled 1/2 cup butter, melted



1 Unfold the pastry on a flat surface and cut it to fit the baking dish to be used. Keep the pastry covered.
2 Tear the stalks off the spinach, wash the leaves well, and shred with a sharp knife.
3 Heat the oil in a large saucepan, add the onion and cook until soft. Add the spinach and stir over a medium heat for about 5 minutes. Turn up the heat to evaporate any moisture.
4 Allow the spinach and onion to cool, then mix in the dill, eggs, salt and pepper, and cheese.
5 Brush some of the melted butter on the bottom and sides of the baking dish. Brush the top sheet of phyllo pastry and place it in the dish. Brush another sheet and place that on top of the first. Repeat to make 8 layers of pastry.
6 Spread the filling over the layers in the bottom of the dish and cover with another 6 or 7 layers of pastry, brushing each layer with melted butter. Brush the top layer well and score the pastry in spuare or diamond shapes. Do not cut right through the pastry.
7 Sprinkle the top of the pie with water and bake in a preheated 375 F. oven for 40 minutes, or until crisp and golden.
8 Leave the pie to stand for about 10 minutes and then cut through to the bottom layer. Lift out the pieces to a serving dish.

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