Spinach Phyllo Pie

Recipe Ingredients

1/3 cup	78ml	Olive oil
1 cup	62g / 2.2oz	Onion - finely chopped (medium)
2		Frozen chopped spinach - (10 oz ea) - thawed
2		Eggs (large)
1/2 cup	118ml	Crumbled feta - (3 oz)
1/2 cup	118ml	Pine nuts - (3 oz)
1 tablespoon	15ml	Fine dry bread crumbs
7		Sheets phyllo - (17" by 12")
5 tablespoons	75ml	Unsalted butter
6 tablespoons	90ml	Grated Parmesan

Recipe Instructions

In large heavy skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, 5 minutes. Squeeze spinach to remove as much liquid as possible. Stir spinach and 1/2 teaspoon salt into onion. Cook mixture, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes. Remove from heat and let cool slightly.

In large bowl, whisk eggs until blended. Stir in spinach mixture, feta, pine nuts and bread crumbs.

Preheat oven to 375 degrees. Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then dampened kitchen towel. In small saucepan, melt butter and cool slightly. Lightly brush a 9-inch pie pan with butter.

On work surface, lightly brush 1 phyllo sheet with butter. Evenly sprinkle with 1 tablespoon Parmesan. Repeat layering with phyllo, butter, and 5 tablespoons Parmesan, ending with phyllo; lightly brush with butter.

Transfer phyllo stack to pie pan, letting excess hang over edge. Spoon filling into phyllo, spreading evenly. Fold edges of pastry over filling. Lightly brush top of phyllo with butter. Bake until golden, 25 to 30 minutes. Serve pie warm or at room temperature.

This recipe yields 6 to 8 servings.

Per Serving: 332 Cal; 11g Prot; 26g Total Fat (10 Sat. Fat); 17g Carb.; 90mg Chol; 549mg Sod.; 3g Fiber.

Source:
Vegetarian Times, October 2001

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