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Cheesy Greek Pie Recipe
|Cream cheese||16 Ounce (2 Package)|
|Provolone cheese||2 Cup (32 tbs), shredded|
|Cream style cottage cheese||1⁄2 Cup (8 tbs)|
|Ripe olives||1⁄2 Cup (8 tbs), chopped|
|Garlic salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Frozen chopped spinach||20 Ounce, cooked, drained (2 Package)|
|Egg||1 , beaten|
|Ripe olives||1 Tablespoon, pitted|
Calories 652 Calories from Fat 519
% Daily Value*
Total Fat 59 g91%
Saturated Fat 33.8 g168.9%
Trans Fat 0 g
Cholesterol 264.4 mg
Sodium 1370.9 mg57.1%
Total Carbohydrates 9 g3.1%
Dietary Fiber 2.6 g10.6%
Sugars 3.9 g
Protein 25 g49.1%
Vitamin A 218.7% Vitamin C 44.5%
Calcium 56.5% Iron 23.2%
*Based on a 2000 Calorie diet
Add 2 eggs; beat till fluffy.
Stir in shredded provolone cheese, cottage cheese, the 1/2 cup chopped olives, and garlic salt.
Brush the bottom of a 13x9x2-inch baking dish with some melted butter.
Place 1 sheet of phyllo in the bottom of the dish, allowing sides to overlap edges.
Brush with melted butter.
Repeat with phyllo and butter 5 times.
Spread filling over phyllo; top with spinach.
Fold edges of phyllo over filling.
Cut remaining sheets of phyllo in half crosswise; place on top of phyllo in dish, brushing butter between sheets.
With a sharp knife, score top layers of phyllo in a diamond pattern.
Bake in a 375° oven about 25 minutes.
Brush with some of the beaten egg; bake 5 minutes more or till golden.
Let stand 10 minutes before serving.
Garnish each serving with a sliced olive.