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Name: Spinach Pies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 bn Green Onions chopped; 2 pk Frozen chopped spinach;; 1/4 c Chopped fresh dill; 4 Eggs; 1/2 lb Butter melted; 1 lb Prepared phyllo dough -; (1; 1/2 lb Feta cheese; crumbled; 1/4 c Chopped fresh parsley; (or 1 tablespoon dried dill)

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INGREDIENTS

1 bn Green Onions ; chopped
=== THE PIES ===
2 pk Frozen chopped spinach;
1/4 c Chopped fresh dill
4 Eggs
1/2 lb Butter ; melted
1 lb Prepared phyllo dough -; (1
=== FILLING ===
1/2 lb Feta cheese; crumbled
1/4 c Chopped fresh parsley
(or 1 tablespoon dried dill)

Servings

INSTRUCTIONS

Mix the ingredients for the filling. Now calm down. These are really easy to make. Put a couple of sheets of waxed paper on your counter. Open the phyllo package and unwrap the dough. Now you must work quickly as the dough will dry out in very little time. Place a sheet of dough on the counter and quickly brush it with some of the melted butter. Place another sheet on top of the first and brush it with a little more butter. Place 2 tablespoons of filling at the narrow end of the dough and begin to roll it up in the dough. Use wide rolls rather than narrow ones. After two rolls, fold one side to the center. Roll one more time and fold the other side to the center, thus giving you a neat package. Continue rolling and place the package, seam side down, on an oiled baking sheet. Brush the top with more butter and continue with the next one. Bake at 400 degrees for 25 to 30 minutes or until the pies are a light golden brown. Serve warm. This recipe makes 8 to 10 pies. Comments: This is a very famous dish in Greece. Spinach and dill, along with the cheese, make a supberb filling for the phyllo bundle. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-02-1995 Recipe by: Jeff Smith

NOTES

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Spinach Pies

1 bn Green Onions chopped
 === THE PIES ===
2 pk Frozen chopped spinach;
1/4 c Chopped fresh dill
4 Eggs
1/2 lb Butter melted
1 lb Prepared phyllo dough -; (1
 === FILLING ===
1/2 lb Feta cheese; crumbled
1/4 c Chopped fresh parsley
 (or 1 tablespoon dried dill)

Mix the ingredients for the filling. Now calm down. These are really easy  to make. Put a couple of sheets of waxed paper on your counter. Open the  phyllo package and unwrap the dough. Now you must work quickly as the dough  will dry out in very little time. Place a sheet of dough on the counter and  quickly brush it with some of the melted butter. Place another sheet on top  of the first and brush it with a little more butter. Place 2 tablespoons of  filling at the narrow end of the dough and begin to roll it up in the  dough. Use wide rolls rather than narrow ones. After two rolls, fold one  side to the center. Roll one more time and fold the other side to the  center, thus giving you a neat package. Continue rolling and place the  package, seam side down, on an oiled baking sheet. Brush the top with more  butter and continue with the next one. Bake at 400 degrees for 25 to 30  minutes or until the pies are a light golden brown. Serve warm. This recipe  makes 8 to 10 pies.    Comments: This is a very famous dish in Greece. Spinach and dill, along  with the cheese, make a supberb filling for the phyllo bundle.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-30-1992 issue -  The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    09-02-1995    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (348g)
Recipe Makes: 8 servings

Calories: 609
Calories from Fat: 530 (87%)

Amt Per Serving		% DV

	Total Fat 58.9g	78 %
	Saturated Fat 33g	165 %
	Monounsaturated Fat 16.7g
	Polyunsanturated Fat 3.5g
Cholesterol 650.7mg		200 %
Sodium 556.7mg		19 %
Potassium 461.7mg		12 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 2.4g
Protein 19g		27 %
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Calories per serving: 609

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