SPANAKOPITA – A SAVORY PIE

Name: SPANAKOPITA – A SAVORY PIE
Ingredients: 2 pounds spinach leaves, stemmed, rinsed, coarsely chopped; (or three 10-ounce bags); 1/4 cup olive oil; 1 large onion, finely chopped; 4 scallions, finely chopped; 1 garlic clove, minced; 1/4 cup snipped dillweed or 2 tablespoons dried dill (or parsley or basil); 4 large egg, lightly beaten; 8 ounces quality feta cheese, finely crumbled; 2 to 3 tablespoons freshly grated Parmigiano Reggiano; 1/2 cup ricotta cheese or 1/4 cup heavy cream; 1/2 to 1 teaspoon sea salt and freshly ground black pepper; 2 to 3 dashes grated nutmeg; about1/2 pound phyllo pastry (16 sheets); 2 sticks unsalted butter, melted

SPANAKOPITA – A SAVORY PIE was pinched from <a href="http://susanslacktasteofcarolina.wordpress.com/2010/04/01/spanakopita-a-savory-pie-for-easter/" target="_blank">susanslacktasteofcarolina.wordpress.com.</a>

INGREDIENTS

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2 pounds spinach leaves, stemmed, rinsed, coarsely chopped

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(or three 10-ounce bags)

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1/4 cup olive oil

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1 large onion, finely chopped

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4 scallions, finely chopped

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1 garlic clove, minced

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1/4 cup snipped dillweed or 2 tablespoons dried dill (or parsley or basil)

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4 large egg, lightly beaten

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8 ounces quality feta cheese, finely crumbled

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2 to 3 tablespoons freshly grated Parmigiano Reggiano

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1/2 cup ricotta cheese or 1/4 cup heavy cream

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1/2 to 1 teaspoon sea salt and freshly ground black pepper

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2 to 3 dashes grated nutmeg

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about1/2 pound phyllo pastry (16 sheets)

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2 sticks unsalted butter, melted

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