Greek Spinach and Feta Pie
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Greek Spinach and Feta Pie
YIELD Makes 6 servings
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INGREDIENTS
| 1/3 | cup butter, melted |
| 2 | eggs |
| 1 | package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
| 1 | container (15 ounces) ricotta cheese |
| 1 | package (4 ounces) crumbled feta cheese |
| 3/4 | teaspoon finely grated lemon peel |
| 1/4 | teaspoon black pepper |
| 1/8 | teaspoon ground nutmeg |
| 1 | package (16 ounces) frozen phyllo dough, thawed |
PREPARATION:
- Preheat oven to 350°F. Brush 13X9-inch baking dish lightly with butter.
- Beat eggs in medium bowl. Stir in spinach, ricotta, feta, lemon peel, pepper and nutmeg. Set aside.
- Unwrap phyllo dough; remove 8 sheets. Cut dough in half crosswise forming 16 rectangles about 13X8-1/2 inches. Cover dough with damp cloth or plastic wrap to keep moist while assembling pie. Reserve remaining dough for another use.
- Place 1 piece of dough in prepared dish; brush top lightly with butter. Layer with another piece of dough and brush lightly with butter. Continue layering with 6 pieces of dough, brushing each lightly with butter. Spoon spinach mixture evenly over dough.
- Top spinach mixture with piece of dough; brush lightly with butter. Repeat layering with remaining 7 pieces of dough, brushing each piece lightly with butter.
- Bake, uncovered, 35 to 40 minutes or until golden brown.
Cook's Nook
Serve with a Greek vegetable salad made of cucumbers, tomatoes and red onions on a bed of romaine lettuce drizzled with red wine vinegar salad dressing.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Sodium | 795 mg |
| Protein | 20 g |
| Fiber | <1 g |
| Carbohydrate | 45 g |
| Cholesterol | 151 mg |
| Total Fat | 30 g |
| Calories | 525 |
DIETARY EXCHANGE:
| Fat | 4-1/2 |
| Meat | 2 |
| Vegetable | 1 |
| Starch | 2-1/2 |
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