Quick-and-Easy Spinach Pie Recipe

Ingredients

• Crisco® Butter Flavor No-Stick Cooking Spray
• 2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry
• 4 green onions, chopped
• 4 eggs, lightly beaten
• 1/2 cup cottage cheese
• 1 container (4 ounces) crumbled feta cheese
• 1/2 to 1 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon ground nutmeg
• 1 to 1-1/2 teaspoons dill weed
• 10 sheets thawed phyllo dough

Directions

• Spray an 8-in. square baking dish with cooking spray. In a medium bowl, stir together the next nine ingredients. Lay 1 sheet of phyllo dough in baking dish, allowing edges to hang over. Spray completely with cooking spray. Repeat with 4 more sheets of phyllo dough, spraying and alternating the direction of each sheet. Spoon spinach mixture into phyllo-lined dish.
• Lay 1 sheet phyllo dough on top of mixture, allowing edges to drape over pan. Spray and layer remaining sheets as for bottom layer. Turn in edges to form a rim. Spray rim and top layer. Bake at 350° for 35-45 minutes or until golden brown. Let stand 15 minutes before cutting. Yield: 4-6 servings.
  
  Preparation Tips: Whether spelled phyllo, filo or fillo, it refers to the tissue-thin layers of pastry dough used in various Greek and Near Eastern dishes. Phyllo dough can be found in the frozen foods section of your supermarket. Allow phyllo dough to thaw in the box at room temperature for 5 hours, then carefully unroll the sheets on a smooth dry surface. Immediately cover phyllo with plastic wrap and a damp towel so that it doesn't dry out. If left uncovered for more than a minute, the edges will become brittle. In traditional recipes, each individual sheet of phyllo dough must be brushed with melted butter before using. We find using CRISCO Butter Flavor No Stick Cooking Spray is much more convenient.

Quick-and-Easy Spinach Pie published in Taste of Home Cooking School Collection Spring 2004, p27