Obviously, I’m fond of any kind of pie – this one is right out of Ina Garten’s, ‘The Barefoot Contessa Cookbook’. If you need more specific directions on how to lay out the phyllo, please have a peek at Moroccan Chicken Pie.
2 onions, chopped
2 t. EACH salt AND freshly ground pepper
2, 500g bags of frozen, chopped spinach, defrosted and squeezed of all excess moisture
8 eggs, beaten
2 t. ground nutmeg AND 1/2 c. grated Parmesan cheese
1/4 c. bread crumbs (I now substitute almond flour)
1/2 lb. cubed feta
1/2 c. pine nuts (not possible in our house)
1/2 c. melted butter
8 – 10 sheets of defrosted phyllo
Saute the onions in some olive oil about 10 minutes until they have softened. Add the salt and pepper, stir and then allow the skillet to cool for about 15 minutes.
Put the ‘dry-as-possible’ spinach into a bowl and mix in the onions, eggs, nutmeg, bread crumbs (almond flour), pine nuts and both cheeses.
Butter an 8 or 9 inch oven-proof skillet and line it with 8 sheets of phyllo, buttering each layer after you add it, and letting the edges of the phyllo hang over the edges of the skillet. Pour the spinach mixture into the middle of the phyllo and spread evenly, then fold all of the phyllo edges up into the middle to cover the spinach, again buttering each layer where possible.
Brush the top well with butter and bake for 1 hour at 375. Remove from the oven and allow to cool completely. Serve at room temperature.
This is terrific on it’s own, but if you’d like to maintain a Mediterranean flair, we love it with Greek Ribs.
- Category: Pie, Spinach, Phyllo