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Jalapeño-Lime Chicken
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Greek Spinach and Feta Pie
Yield: Makes 6 servings
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:
1.
Preheat oven to 350°F. Brush 13X9-inch baking dish lightly with butter.
2.
Beat eggs in medium bowl. Stir in spinach, ricotta, feta, lemon peel, pepper and nutmeg. Set aside.
3.
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.
4.
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.
5.
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.
6.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
European
