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Spinach and Cheese Pie

By: Diane

"This is a versatile pie; add garlic, fennel, chard, and/or herbed feta for tasty variations."

Rate/Review | Read Reviews (6)

What to Drink?
	Pinot Grigio
	Beer

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 deep dish pie

Ingredients

2 pounds spinach, washed and chopped
1 onion, chopped
1/2 pound fresh mushrooms, sliced
3 tablespoons vegetable oil
2 cups ricotta cheese
2 tablespoons dried basil
2 eggs
1 cup feta cheese
3/4 cup butter, melted
1 (16 ounce) package phyllo dough

Directions

Steam the spinach until just wilted.
In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach.
In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil.
Butter a deep dish pie pan. Place a sheet of phyllo on the bottom of the pan, and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the pan. Spread the ricotta mixture over the phyllo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the phyllo. Top the pie with 5 or 6 more sheets of phyllo brushed with butter. Trim dough to the edge of the pie dish.
Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown.