Greek Spinach and Feta Pie

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Greek Spinach and Feta Pie."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/greek-spinach-and-feta-pie-recipe.htm>  21 November 2008.

Greek Spinach and Feta Pie Photo
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:
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