Spinach Pie
(Lora Leggett)
Half of a package of frozen phyllo dough, or 1 wrapped package
1 (10 oz.) package frozen spinach
8 oz. ricotta cheese
4 oz. feta cheese
2 eggs
1/2 to 1 stick melted butter, about 1 cup
Place the phyllo dough and the spinach in the refrigerator a day ahead to
thaw. It is best to make the filling first so you can work with the phyllo
dough very fast to prevent it from drying out.
Put the spinach in a collander and thoroughly squeeze out the water.
In a large bowl combine spinach, eggs, ricotta and feta cheese. Mix well.
Prepare the bottom of a broiler pan with cooking spray.
You will use half of the phyllo dough sheets for the bottom of the pan and
the other half on top of the filling.
Melt the butter in the microwave using a glass measuring cup. If you
melted half a stick and you see it running out, just melt some more. Do
not skimp on the melted butter between layers.
Cover the bottom of the pan with a single layer of phyllo dough, or 2 sheets.
Quickly brush melted butter on top of the dough.
Alternate layers of phyllo dough and melted butter until you have half the
dough in the pan ending with melted butter. It is important that entire
surface of dough is covered.
Spread all of the filling evenly in the pan.
Top with layers of the remaining phyllo dough with melted butter between
the layers.
Bake uncovered at 350 degrees about 30 to 45 minutes. Dough should be very
flaky.
Remove from oven.
Let cool at least 15 minutes beflore cutting. If the pan has been prepared
properly it will be free to move very easily.
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