Ham and Spinach Pie

Name: Ham and Spinach Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 3 tablespoons butter, divided; 1 medium onion, halved and sliced; 8 ounces sliced fresh mushrooms; 1 garlic clove, minced; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 6 sheets phyllo dough (14x9 inches); 2 cups finely chopped fully cooked ham; 1 cup shredded mozzarella cheese; 3 large eggs, beaten; Salt and pepper to taste, optional

With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! —Teena Petrus, Johnstown, Pennsylvania

Ingredients

3 tablespoons butter, divided
1 medium onion, halved and sliced
8 ounces sliced fresh mushrooms
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 sheets phyllo dough (14x9 inches)
2 cups finely chopped fully cooked ham
1 cup shredded mozzarella cheese
3 large eggs, beaten
Salt and pepper to taste, optional

Directions

Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium heat. Add onion; cook and stir until transparent 6-8 minutes. Add mushrooms and garlic; cook and stir until mushrooms are browned, about 6 minutes longer. Add spinach; cook until heated through.
In a microwave, melt remaining butter; stir until smooth. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 3 additional phyllo sheets, brushing each layer. Transfer to a lightly greased 11x7-in. baking dish, letting ends extend up sides. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
Layer dish with ham, cheese and spinach mixture; pour eggs over filling. If desired, sprinkle with salt and pepper. Top with remaining phyllo dough. Fold dough ends over filling; pinch edges to seal. Brush with remaining butter. Cut slits in the top. Bake until browned, 40-45 minutes. Cool 20 minutes before cutting.