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Spinach Pie

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Level: Intermediate

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Description

Frozen phyllo dough makes for a spinach pie with a crispy, crackly crust. Perfect for a meatless dinner or brunch!

From Bridget Edwards of Bake at 350.

Ingredients

  • 20 ounces, weight Frozen Spinach
  • 1 Tablespoon Olive Oil, Plus More For Brushing On Phyllo Sheets
  • 1  Onion, Chopped
  • 2 cloves Garlic, Minced
  • 4  Eggs
  • 8 ounces, weight Feta Cheese, Crumbled
  • 4 ounces, weight Goat Cheese Crumbled
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Grated Nutmeg
  • 1 cup Flat-leaf Parsley, Chopped
  • ½ packages (16 Oz. Size) Phyllo Sheets, Thawed

Preparation

Preheat oven to 325ºF.

Place frozen spinach in a colander and rinse with warm water, tossing, until thawed. Squeeze out excess water place on a double layer of paper towels. Use the paper towels to squeeze out more water. Repeat until the spinach has been squeezed dry. Set aside.

Heat the 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook until softened. Add garlic and cook 1 minute more. Remove from heat.

In a large bowl, whisk eggs until combined. Stir in cheeses, salt, and nutmeg. Add spinach, parsley, and cooled onion mixture. Stir until well-mixed.

Unroll phyllo sheets and cover with a lightly damp dish towel. Brush oil onto the bottom and sides of a 9×13-inch baking dish. Place one sheet of phyllo on the bottom of the dish. Brush with oil. Repeat for a total of 6 sheets of phyllo.

Add the spinach mixture, spreading evenly. Place 6 more layers of phyllo on top, brushing on oil between each layer. Oil the top layer. Fold any excess onto the top.

Bake for 1 hour, or until the top is golden and looks crispy. Let sit for 5 minutes before serving.

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