Spinach Filo Pie Recipe

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Ingredients:

Serving

3 lbs fresh spinach
2 bunches scallions, finely chopped
1/2 cup olive oil
1/2 cup minced fresh parsley
1/2 cup fresh dill, chopped
salt & freshly ground black pepper , to taste
1/2 cup half-and-half
1 lb feta cheese, crumbled
8 eggs, beaten
olive oil, for brushing pan
1/2 lb phyllo pastry, leaves
1 cup melted butter , combined with
1/2 cup olive oil

Directions:

Preheat oven to 375 degrees.
Wash spinach (if necessary), trim stems(if necessary), dry thoroughly, and chop.
In a large skillet, saute scallions in olive oil until tender.
Combine spinach,parsley, and dill, and add to scallions over high heat.
Saute 2 minutes,stirring occasionally with a spatula.
Remove from heat, season with salt and pepper, add half and half, feta cheese and eggs and mix well.
Brush a 9x13x12 inch baking pan with olive oil and line it with 5 filo leaves,brushing each leaf with a mixture of melted butter and olive oil.
Fill with the spinach mixture and top with the remaining filo leaves, and cut into squares with a sharp knife before baking.
Bake 45 minutes and serve hot or cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	430.75 Kcal (1803 kJ)
Calories from fat	334.51 Kcal
		% Daily Value*
Total Fat	37.17g	57%
Cholesterol	149.73mg	50%
Sodium	531.21mg	22%
Potassium	590.14mg	13%
Total Carbs	14.75g	5%
Sugars	2.18g	9%
Dietary Fiber	2.24g	9%
Protein	11.72g	23%
Vitamin C	28.8mg	48%
Vitamin A	0.2mg	5%
Iron	3.7mg	20%
Calcium	268.9mg	27%

Amount Per 100 g
Calories	213.31 Kcal (893 kJ)
Calories from fat	165.65 Kcal
		% Daily Value*
Total Fat	18.41g	57%
Cholesterol	74.15mg	50%
Sodium	263.06mg	22%
Potassium	292.25mg	13%
Total Carbs	7.3g	5%
Sugars	1.08g	9%
Dietary Fiber	1.11g	9%
Protein	5.8g	23%
Vitamin C	14.2mg	48%
Vitamin A	0.1mg	5%
Iron	1.8mg	20%
Calcium	133.2mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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