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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a versatile pie; add garlic, fennel, chard, and/or herbed feta for tasty variations. 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:
1. Steam the spinach until just wilted.
2. In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach.
3. In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil.
4. 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.
5. Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown.
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