Spinach-and-Cheese Pie

 

Ingredients:

1/2 Pound Feta Cheese, Crumbled 1/4 Cup Parmesan Cheese, Grated 15-Ounce Ricotta Cheese, Part-Skim 3  Large Eggs 2 Tablespoon Fresh Parsley Leaves, Chopped 1 1/2 Teaspoon Dried Oregano 1/8 Teaspoon Grated Nutmeg 12  Frozen 12-Inch By 17-Inch Phyllo Sheets, Thawed 1/4 Cup Olive Oil 2 Tablespoon Unseasoned Breadcrumbs

Directions:

 Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté until softened — 5 to 7 minutes. Add the spinach and cook until all of the liquid has evaporated and the mixture is dry — about 5 minutes. Remove skillet from heat and let the mixture cool to room temperature.

Heat oven to 350 degrees F. Grease a baking sheet and set aside.

In a large bowl, combine feta, Parmesan, and ricotta cheeses. Stir in the eggs, parsley, oregano, and nutmeg. Add onion-spinach mixture and combine. Set filling aside.

Place the thawed phyllo sheets between 2 pieces of waxed paper, then cover the waxed paper with a clean damp kitchen towel. (Since phyllo dough dries out very quickly, be sure to replace the damp towel each time you remove a sheet of phyllo and try to work as quickly as possible.) Remove one phyllo sheet and lay it on a work surface. Brush sheet with olive oil and sprinkle lightly with breadcrumbs. Repeat with 8 more sheets, placing each new one at an angle, like the petals of a flower, to form a circle. Spoon the reserved filling into center of dough and pull corners up around filling. Brush remaining 4 sheets of dough with olive oil and layer over pie; tuck edges underneath to seal. Using a large spatula, transfer pie to prepared baking sheet.

Brush top with oil and bake until filling feels firm to the touch and dough is golden brown — 45 to 55 minutes. Transfer to a wire rack and let stand at room temperature for at least 15 minutes before serving.

 

Yields

6 servings