SPINACH PIE WITH FETA CRUMBLES

Rose Mary Mogan

By
@cookinginillinois

This is one of the new recipes I made over the holidays, My husband requested two, I made @ least 5 different new dishes, they were all very tasty & delicious. I had only worked w/ Phyllo dough a couple times before. Just know that the sheets are thin like tissue paper, & you need to be careful when handling, because they are very fragile. Must work quickly to prevent them from splitting & drying out. Follow instructions on package. Usually FOUND IN THE FREEZER.

WE LOVE SPINACH & FETA & THIS WAS A PERFECT COMBINATION together. So tasty & delicious. Recipe from THE OLD FARMERS ALMANAC CKBK.


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Rating:

Comments:

Serves:

8 or more depending on portion size

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

3/4 c
melted butter, divided (1 1/2 sticks)
2 medium
onions, finely chopped
1 bunch
scallions, thinly sliced
1 lb
spinach, chopped
1/3 c
finely chopped fresh parsley
1 Tbsp
chopped fresh basil or 1 tsp. dried basil
1/2 Tbsp
chopped fresh oregano or 1/2 tsp. dried oregano
1 tsp
cumin
3/4 tsp
kosher salt
1/4 tsp
fresh ground black pepper
1/4 tsp
ground nutmeg
1 lb
feta cheese crumbled
4 large
eggs, beaten
1 pkg
frozen phyllo dough, thawed

Directions Step-By-Step

1
PREHEAT OVEN TO 350 DEGREES F. Grease or spray with non stick cooking spray a 16X10 baking dish and set aside till needed.
2
These are the spices used to make this tasty dish.
3
Chop the onions and green scallion.
4
Measure out the spices into a small bowl and then blend together, set aside till needed.
5
Add one tablespoon of melted butter in a large skillet then add in the chopped green onions and red or yellow onions. Saute over medium high heat, until transparent, about 5 minutes or so.
6
Add the spinach to skillet and all the spices, stir until spinach wilts, about 5 minutes or so, then transfer mixture from skillet to a large bowl. Allow to cool about 5 minutes before adding the beaten eggs.
7
Once mixture has cooled, add in the beaten eggs and crumbled feta cheese, stir until mixture is blended together. Set aside while you prepare the Phyllo dough in casserole dish. NOTE: COOLING THE SPINACH MIXTURE FIRST, PREVENTS THE EGGS FROM BEING SCRAMBLED WHEN ADDED.
8
Carefully separate the sheets of phyllo dough laying one into bottom of dish and brushing with melted butter, repeat until you have at least 10 layers Use a LIGHTLY damp cloth or paper towel to cover remaining dough while you work to butter each sheet in casserole dish NOTE:IF CLOTH IS TOO DAMP THE SHEETS WILL STICK TO THE CLOTH.
9
Once you have the 10 layers, add the prepared spinach filling, spreading out to outer edge.
10
Now add a sheet of phyllo dough on top, and brush each sheet with melted butter. REPEAT UNTIL YOU HAVE AT LEAST 8 ADDITIONAL LAYERS ON TOP OR MORE IF DESIRED, BEING SURE TO BUTTER BETWEEN EACH LAYER. Then top with final sheet and brush with MELTED butter.
11
Place in preheated 350 degree F. oven and bake for 30 minutes or until top is golden brown OR AS BROWN AS DESIRED. Allow to cool & cut into serving size pieces. This dish was so tasty and delicious, I am making it again today, two weeks later. We really loved it. It is one of my new favorite veggie dishes.
12
NOTE: FOR A LIGHTER HEALTHIER VERSION SPRAY A LIGHT COATING OF OLIVE OIL ON EACH PHYLLO SHEET, INSTEAD OF USING MELTED BUTTER.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American