Spinach Pie with Phyllo Crust

Spinach Pie with Phyllo Crust Ingredients

2 tb Oil	1/2 c Cottage cheese
2 tb Butter	1/4 ts Nutmeg; freshly grated
1 Onion; peeled and chopped	1/2 pk Phyllo dough; room
8 c Spinach; washed	1/2 c Unsalted butter
3 Eggs

Instructions for Spinach Pie with Phyllo Crust

Preheat oven to 375F. Heat oil and butter in a skillet large enough to hold spinach. Over medium heat, saute onion until golden (3-5 minutes). Add spinach to pan, with water still clinging from the washing, and cook over medium heat until spinach is reduced and cooked. Cover pan to encourage quick steaming of spinach. Remove lid, and continue to cook spinach a few more minutes until most of the moisture from cooking has been absorbed (10-15 minutes). Meanwhile, beat eggs until frothy in a food processor or blender. Add spinach to eggs and quickly chop. Blend in cottage cheese and nutmeg. Transfer to a bowl and set aside. In a small saucepan, melt butter. Prepare phyllo as per instructions on box. Using a pastry brush, paint the inside of an open square casserole dish (approx. 3" deep x 12" x 8" ). Place two sheets of phyllo in the pan, and using the pastry brush, sparingly coat top with melted butter. Repeat this process eight times. Pour in spinach filling. Place two sheets of phyllo on top of filling and repeat the buttering and layering process eight times, as before. Place in the oven and bake for 30-40 minutes until top turns a golden brown. Serve warm, although it is equally good cold with a luncheon salad. MC_Busted (2.0C) by Brenda Adams ; The Cooks Garden -- Seeds and Supplies for Kitchen Gardners - website: http://www.cooksgarden.com/ Growing vegetables and flowers, source for seeds, recipes. Recipe by: http://www.cooksgarden.com Posted to recipelu-digest by Badams on Feb 18, 1998

Main Ingredient: PieCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Cottage Cheese	Eggs	Nutmeg
Onion	Phyllo	Spinach

Vegetables Cottage Cheese Butter Onion Cheese Spinach Pie

for flavor and categorization

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