Average Rating: 0TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling
YIELD: 8 servings.Ingredients
- 2 large eggs, room temperature, lightly beaten
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 cups ( 8 ounces) crumbled feta cheese
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1/4 cup chopped walnuts, toasted
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons dill weed
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional
- 1/3 cup canola oil
- 12 sheets phyllo dough (14x9-inch size)
Instructions
- 1.
Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside.
- 2. Unroll phyllo dough. Place 1 sheet of phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over sides. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet.
- 3. Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil.
- 4. Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 slice: 334 calories, 23g fat (7g saturated fat), 75mg cholesterol, 649mg sodium, 17g carbohydrate (2g sugars, 5g fiber), 18g protein.