Sunday, July 22, 2007

Spinach Pie

1/4 cup EVOO plus 2 tablespoons
1 large onion, chopped
2 garlic cloves, minced
3 packages frozen chopped spinach, thawed and squeezed dry
1/4 cup roasted red peppers or sun dried tomatoes, sliced
1/2 pound feta cheese, crumbled
1/4 cup grated Parmesan cheese
1/4 cup Italian or plain dried breadcrumbs
1 teaspoon dried dill
2 eggs and 2 egg whites, lightly beaten
4 ounces frozen phyllo sheets, thawed and thinly sliced

Preheat oven to 375°.

In a skillet, heat 2 tablespoons EVOO over medium-high heat. Add onions and cook until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt, cook 1 to 2 minutes. Transfer mixture to a large bowl then stir in spinach, roasted red pepper OR sun dried tomatoes, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and ½ teaspoon pepper. Fold in eggs until combined. Place mixture into a 9-inch springform pans or a 9 ½-inch deep-dish pie plate; press firmly to flatten.

In a large bowl, gently toss sliced phyllo to separate, add EVOO and toss until coated. Place phyllo lightly onto pie, covering the top evenly and completely.

Bake until heated through and topping is golden brown, about 30 minutes.

I had to call in the "big guns" to help me squeeze out all that spinach.

**I just ate a leftover piece of this cold from the fridge - I think it's even better!! This is a must try if you are a greek food lover.


Denver said...

forget the dish...i want to prepare that hunk-a-hunka burning love.

Jessica said...

Sorry Denver, that's my one secret recipe!

Denver said...