Spinach Pie
Spinach Pie
Using ready made Filo dough makes this recipe simpler to do with a great presentation. The filo dough rises up nicely and give that restaurant quality to your dish. This is a very impressive dish to make if you want to show off your culinary expertise. This is not the recipe to choose if you just got off and 8 hour shift at work. I did this on a sunday so I spread each step out so it was not so overwhelming. I also found that if you want to save money on the cost of the cheeses in this recipe you need to go to and Italian market. In the deli section they sell these cheeses by the pound for a lot less then you can get them prepackaged in the grocery store. The little containers of Feta cheese in the grocery store would have cost me over $7.00 for two containers and in the deli section of the Italian Market I bought the same amount for only $3.00. The same theory goes for the parmasan cheese and the Ricotta. Buying a block of hard parmasan and grating it yourself will save you in the long run. I also found that if I buy the block of parmasan and put that on the table for the kids to use on their spagetti, it will last much longer then the small cans of already grated cheese. The kids will only grate so much on their spagetti because it takes work.....but they will use a whole can of cheese because its easy to pour out. Thats one of my solutions to save money in our household.
2 -10 oz packages of frozen chopped spinach
10 Green onions
1/2 cup chopped parsley
6 eggs
1 1/4 lbs feta cheese
1/2 lb ricotta cheese
1/2 lb grated parmasan cheese
2 tablespoons milk
1 tablespoon oregano
2 teaspoons dried dill weed
Salt and Pepper to taste
One package frozen Filo dough (Phyllo) 40 Sheets
2 sticks unsalted butter
1/2 cup olive oil
Combine well drained spinach, onion and parsley in a large bowl. Beat eggs with fork and add the cheeses, milk oregano, dill and salt and pepper mixing well.
Add the spinach mixture to the cheese mixture making sure they are combined well. Using a large cookie sheet with sides approximately 12 X 17 two sheets of filo dough fit almost perfect.
With a pastry brush coat the pan with the butter and olive oil mixture. Place the filo dough on the bottom and brush the dough with the oil and butter mixture doing this repeatedly until you have used one of the cylinders of dough in the package approximately 20 sheets.
Gently spread the spinach and cheese mixture on top of the filo dough and do the same process again with the other 20 sheets.
Bake at 375 until golden brown. I placed this on the bottom rack to make sure the bottom also browned.
Makes 8 large servings or cut smaller for and appetizer.
10 Green onions
1/2 cup chopped parsley
6 eggs
1 1/4 lbs feta cheese
1/2 lb ricotta cheese
1/2 lb grated parmasan cheese
2 tablespoons milk
1 tablespoon oregano
2 teaspoons dried dill weed
Salt and Pepper to taste
One package frozen Filo dough (Phyllo) 40 Sheets
2 sticks unsalted butter
1/2 cup olive oil
Combine well drained spinach, onion and parsley in a large bowl. Beat eggs with fork and add the cheeses, milk oregano, dill and salt and pepper mixing well.
Add the spinach mixture to the cheese mixture making sure they are combined well. Using a large cookie sheet with sides approximately 12 X 17 two sheets of filo dough fit almost perfect.
With a pastry brush coat the pan with the butter and olive oil mixture. Place the filo dough on the bottom and brush the dough with the oil and butter mixture doing this repeatedly until you have used one of the cylinders of dough in the package approximately 20 sheets.
Gently spread the spinach and cheese mixture on top of the filo dough and do the same process again with the other 20 sheets.
Bake at 375 until golden brown. I placed this on the bottom rack to make sure the bottom also browned.
Makes 8 large servings or cut smaller for and appetizer.
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