Spinach and Cheese Pie
- Yield: 6 servings
- Prep: 10 mins
- Cook: 30 mins
Ingredients
- 2tablespoons olive oil
- 1 1/4cups chopped green onions
- 1pound frozen chopped spinach, thawed and squeezed dry
- -- Finely grated rind of 1 lemon
- 1/2cup chopped flat-leaf parsley
- 6ounces feta cheese, crumbled
- 1 1/2cups whole-milk, small-curd cottage cheese
- 1/2cup finely grated Romano cheese
- 1-- egg
- 1/2teaspoon salt
- -- Freshly ground black pepper
- 1/4teaspoon nutmeg
- 8sheets phyllo dough
- 2tablespoons melted butter
Instructions
- Preheat oven to 400F.
- Heat olive oil in 2-quart saucepan. Add onions and sauté until tender, about 3 minutes. Add spinach and cook 1 minute. Remove pan from heat.
- Stir lemon rind, parsley and feta cheese into spinach mixture. Combine cottage cheese, Romano cheese and egg in a small bowl. Stir until well blended. Add to spinach mixture. Add salt, pepper and nutmeg; stir well.
- Scrape filling into a 9-inch pie plate or 8-inch square baking dish. Bake 15 minutes. Remove from oven.
- Brush one sheet of fillo with melted butter, keeping remaining sheets covered with a cloth. Crumple fillo sheet into a nest shape and place on top of fillo. Repeat with remaining fillo sheets to cover filling.
- Bake about 10 minutes, until fillo topping is browned.
Recipe by Nancy Allen.
Nutritional Info *per serving
- Calories 360
- Glycemic Load 0
- Fat 22g
- Saturated Fat 11g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 7g
- Cholesterol 85mg
- Sodium 1110mg
- Potassium 340mg
- Carbohydrate 22g
- Fiber 3g
- Sugars 5g
- Protein 18g
- Trans Fat 0g
- Vitamin A 200%
- Vitamin C 35%
- Calcium 40%
- Iron 20%