 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
Ready, Set, Cook! Hidden Valley Contest Entry. This is a tasty twist on a Greek Spinach Pie. Ingredients:
4 lbs frozen spinach or 4 lbs fresh spinach |
2 large eggs |
1 -2 tablespoon fresh lemon juice |
1 cup greek yogurt |
1 (1 ounce) package hidden valley original ranch seasoning mix |
1 cup mozzarella cheese, shredded |
1/4 cup parmesan cheese, grated |
8 ounces feta cheese, crumbled |
1 lb phyllo dough |
olive oil, for brushing dough |
Directions:
1. If using frozen spinach, place thawed product in a collander and press out liquid.
2. If using fresh spinach, trim any large stems and wash leaves in cold water; cook spinach, covered, over medium heat until wilted (water clinging to leaves is sufficient for wilting), then place in collander and press out moisture.
3. In a medium bowl, lightly beat eggs; stir in lemon juice, yogurt, ranch seasoning, mozzarella, Parmesan, and feta.
4. Preheat oven to 350 degrees F; brush 9x13-inch baking dish with olive oil.
5. Place about 7 sheets of phyllo dough in the bottom of the pan, brushing lightly with oil every other one, or so.
6. Spread half the spinach mixture in pan; place 7 more sheets of phyllo, brushing with oil as before.
7. Spread remaining spinach mixture, then phyllo, again brushing with oil every other sheet.
8. If desired, use a fork to score the top crust where you will be cutting the pie, to make cutting easier and neater.
9. Bake until golden brown, about 45 minutes to an hour.
|
|