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Greek Spinach And Feta Pie Recipe
|Butter||1⁄3 Cup (5.33 tbs), melted and divided|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Ricotta cheese||15 Ounce (1 Container)|
|Crumbled feta cheese||4 Ounce (1 Package)|
|Finely grated lemon peel||3⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Frozen phyllo dough||16 Ounce, thawed (1 Package)|
Serving size: Complete recipe
Calories 3150 Calories from Fat 1578
% Daily Value*
Total Fat 179 g274.9%
Saturated Fat 100.9 g504.3%
Trans Fat 0 g
Cholesterol 902.1 mg300.7%
Sodium 4186.4 mg174.4%
Total Carbohydrates 269 g89.7%
Dietary Fiber 15.7 g62.9%
Sugars 9 g
Protein 118 g235.5%
Vitamin A 626.4% Vitamin C 141.3%
Calcium 185.3% Iron 149.2%
*Based on a 2000 Calorie diet
Brush 13x9-inch baking dish lightly with butter.
BEAT eggs in medium bowl.
Stir in spinach, ricotta cheese, feta cheese, lemon peel, pepper and nutmeg.
CUT 8 sheets of phyllo dough in half crosswise, forming 16 rectangles about 13x8 1/2 inches each.
Cover dough with damp cloth or plastic wrap while assembling pie.
Reserve remaining dough for another use.
PLACE 1 piece of dough in prepared dish; brush top lightly with butter.
Top with another piece of dough and brush lightly with butter.
Continue layering with 6 pieces of dough, brushing each piece lightly with butter.
Spoon spinach mixture evenly over dough.
Top spinach mixture with piece of dough; brush lightly with butter.
Repeat layering with remaining 7 pieces of dough, brushing each piece lightly with butter.
BAKE, uncovered, 35 to 40 minutes or until golden brown.