Spinach Pie
CATEGORIES
INGREDIENTS
- 3 lbs. frozen leaf spinach
- 1 onion, chopped
- 2-3 garlic cloves, minced
- 1 stick butter or margarine
- 6 eggs, beaten
- 3 tubs crumbled feta cheese (about 24 oz.)
- 3 Tbsp. dried dill (more or less to taste)
- Salt & Pepper to taste
- 1 box Phyllo dough, thawed
DIRECTIONS
- Cook spinach according to directions on package.
- While spinach is cooking, chop onion and garlic and place in frying pan with ½ stick butter. Sauté until onions are translucent.
- When spinach is finished, strain in colander.
- Let cool, then taking small amounts, squeeze until all water is gone.
- Place in large mixing bowl.
- Add onions, garlic, feta, dill and salt & pepper. Mix well.
- Add eggs 2 at a time so that mixture becomes slightly sticky. (The number of eggs used will vary depending on the spinach yield.
- If the mixture is too moist, it will take longer to cook and the Phyllo may not be flaky.)
- Preheat oven to 350 degrees.
- Melt ½ stick butter or margarine.
- Brush cookie sheet with butter.
- Take 3 sheets of Phyllo out.
- Brush top sheet with butter using pastry brush. Place 2-3 more Phyllo sheets on top of the first stack. Brush well with butter. Place 2-3 more Phyllo sheets on top of the stack.
- Place some of the spinach mix about 1 inch from the bottom edge (long side) from end to end.
- Roll the Phyllo/Spinach into a tight log.
- Place on cookie sheet and brush generously with butter so it doesn’t dry out.
- Continue until all spinach mix is gone.
- Place cookie sheet in oven and bake for about 30 minutes or until top is lightly browned.
- Can be served hot or warm and can be easily reheated in a microwave.