Ingredients: |
Ingredients: 3 lbs. fresh spinach or 20 oz. frozen
2 T. coarse salt
1 T. olive oil
1 T. butter
1 med. onion, chopped
1/2 lb. mushrooms, trimmed and sliced
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
6 large eggs
1/2 lb. feta cheese, crumbled
1/2 c. Parmesan cheese, freshly grated
1/4 c. fresh parsley
1 tsp. dried oregano
1/4 tsp. dried rosemary
1/4 tsp. ground nutmeg
10 sheets phyllo dough
1/4 c. olive oil
2 T. butter
|
Directions: |
Directions:RInse spinach leaves vigorously in several changes of cold water; remove stems. Place in a large bowl and sprinkle with coarse salt. Rub salt into leaves, tearing up the spinach by rubbing it between your hands (spinach volume will decrease drastically). Rinse salt off, squeeze excess water from spinach and blot dry with paper towels. (If using frozen spinach, thaw and squeeze dry).
Preheat oven to 350º.
Heat first addition of olive oil and butter in a large skillet over medium-high heat. Add onion, mushrooms, garlic, salt and pepper. Saute until onion is fragrant and translucent and mushrooms are tender, about 5 - 7 minutes. Remove from heat and set aside.
Beat eggs in a large bowl. Add feta cheese, Parmesan cheese, spinach and onion/mushroom mixture. Stir in parsley, oregano, rosemary and nutmeg.
Place one phyllo sheet in 13 x 9 x 2-inch baking pan, letting edges hang over; brush with second olive oil/butter mixture. Repeat with four more sheets. Add spinach filling, smoothing edges with a spatula. Top with remaining five phyllo sheets, brushing each with oil/butter, including the top layer. Trim the edges with a small, sharp knife or with scissors.
Bake for 45-50 minutes or until thoroughly heated and golden brown on top. Cool before cutting. Spinach squares can be frozen and reheated. |
This recipe for SPINACH PIE is from