Printable Greek Spinach-and-Cheese Pie

Greek Spinach-and-Cheese Pie

see commentary

1/2 pkg (1 lb. size) prepared phyllo or strudel pastry leaves (16 sheets, 12 x 15")

1/4 c. butter or margarine

1/2 c. finely chopped onion

3 pkg (10 oz size) frozen chopped spinach, thawed and well drained

3 eggs

1/2 lb. feta cheese, crumbled

1/4 c. chopped parsley

2 TBSP chopped fresh dill

1 tsp. salt

1/8 tsp. pepper

3/4 c. butter or margarine, melted

1. Preheat oven to 350F. Let pastry leaves warm to room temperature according to directions on label.

2. In 1/4 c. hot butter in medium skillet, saute onion until golden -  about 5 minutes.

3. Add spinach; stir to combine with onion. Remove from heat.

4. In large bowl, beat eggs with rotary beater. With wooden spoon, stir in cheese, parsley, dill, salt, pepper and spinach-onion mixture; mix well.

5. Brush a 13-by-9-by-2 inch baking pan lightly with some of melted butter.  In bottom of baking pan, layer 8 phyllo pastry leaves (see Note), one by one, brushing top of each with melted butter.  Spread evenly with spinach mixture.

6. Cover with 8 more leaves, brushing each with butter; pour any remaining melted butter over top.

7. Using scissors, trim off any uneven edges of pastry. Cut through top pastry layer on diagonal; then cut in opposite direction, to form about nine 3-inch diamonds.

8. Bake 30 to 35 minutes, or until top crust is puffy and golden. Sere warm. 

Makes 6 to 8 servings.  

Note: Keep unused pastry leaves covered with damp paper towels, to prevent drying out.