Phyllo Spinach Pie
2016-06-17- Cuisine: Greek
- Course: Main course
- Skill Level: Easy
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- Servings: 6
- Prep Time: 30m
- Cook Time: 30m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
377 -
Total Fat
23 g -
Saturated Fat
3 g -
Cholesterol
68 mg -
Sodium
2036 mg -
Potassium
199 mg -
Carbohydrates
22 g -
Dietary Fiber
2 g -
Sugars
6 g -
Protein
18 g
Ingredients
- 2 eggs
- 1 envelope Good Seasons Italian Dressing
- 1/2 teaspoon nutmeg
- 1 container (15 ounces) ricotta cheese
- 1 package (10 ounces) chopped spinach, thawed and well drained
- 1/2 cup shredded mozzarella cheese
- 15 sheets phyllo
- 1/2 cup margarine, melted
Method
Step 1
Beat eggs lightly with salad dressing mix and nutmeg. Stir in ricotta cheese, spinach, and mozzarella. Set aside.
Step 2
Unfold pastry sheets. Cover with waxed paper and then a damp towel to prevent drying until ready to use.
Step 3
In a 9-in pie plate, layer 6 phyllo and brush each sheet with margarine as it is layered. Let edges extend beyond rim.
Step 4
Brush and layer 6 more sheets and place them crosswise, completely covering the plate. Gently press into the plate.
Step 5
Spoon in cheese mixture. Fold sheets over mixture to cover.
Step 6
Butter remaining sheets then crumple into a ball and place in center of pie. Brush top of pie with butter.
Step 7
Bake at 375° for 25-30 minutes or until golden brown. Let stand 10 minutes before serving.