Recipe by Diane
"This is a versatile pie; add garlic, fennel, chard, and/or herbed feta for tasty variations."
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spinach, washed and chopped
fresh mushrooms, sliced
1 (16 ounce) package
We liked this recipe a lot - it was tasty and had a beautiful presentation. However, the nutmeg was a bit overpowering and we will omit it next time.
Definitely needs additional spices! I also wish that it had been more mixed, instead of all the cheese and then all spinach, but that could just be me. If you're looking for a baking dish - this was a little too much for an 8 x 12 x 2 Pyrex.
I thought this was a little bland- will add more basil and parmesan next time.
MY HUSBAND LIKE THIS DISH VERY MUCH. I THINK NEXT TIME I MAKE IT I WILL NOT USE THE FILLO PASTRY. I WOULD TRY SOME OTHER CRUST. IT HAD A VERY GOOD FILLING.
Very good. I used grape tomatoes b/c I couldn't find any good looking spinach, you could use any veggies you like and it would turn out fabulous. I only baked for 45 min and it was done.
Very very good... but I have a couple of concerns with the recipe. There was no way this amount of spinach and cheese would fit into a deep dish pie plate. I figured that ahead of time (thank goodness). I ended up making it in a 2q round casserole dish. Fit perfectly. Also, I had no idea how to use phyllo dough. My bad... but all in all, I used the amount stated for each layer and still had more than half a package left. Other than those concerns, no problems with recipe. I did tweek it a little. I added garlic to the spinach, mushroom, onion saute. (used baby portabellos). Then I added about 1/4 cup of Parmesan to the cheese filling. I added a dash or two of garlic powder to the butter when I melted it. This was a heavenly dish. Husband raved and had two helpings, which he never does. Thanks so much for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Cheese Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 282
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