Spinach and Cheese Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/18/2020

Think spanakopita but without all the work.

40 min Prep: 10 min Cook: 30 min
Serves: 6 Save

Ingredients (14)

  • 2 tablespoon olive oil
  • 1 1/4 cup chopped green onions
  • 1 pound frozen chopped spinach, thawed and squeezed dry
  • -- Finely grated rind of 1 lemon
  • 1/2 cup chopped flat-leaf parsley
  • 6 ounce feta cheese, crumbled
  • 1 1/2 cup whole-milk, small-curd cottage cheese
  • 1/2 cup finely grated Romano cheese
  • 1 -- egg
  • 1/2 teaspoon salt
  • -- Freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 8 sheet phyllo dough
  • 2 tablespoon melted butter

Directions

  1. Preheat oven to 400F.
  2. Heat olive oil in 2-quart saucepan. Add onions and saute until tender, about 3 minutes. Add spinach and cook 1 minute. Remove pan from heat.
  3. Stir lemon rind, parsley and feta cheese into spinach mixture. Combine cottage cheese, Romano cheese and egg in a small bowl. Stir until well blended. Add to spinach mixture. Add salt, pepper and nutmeg; stir well.
  4. Scrape filling into a 9-inch pie plate or 8-inch square baking dish. Bake 15 minutes. Remove from oven.
  5. Brush one sheet of fillo with melted butter, keeping remaining sheets covered with a cloth. Crumple fillo sheet into a nest shape and place on top of fillo. Repeat with remaining fillo sheets to cover filling.
  6. Bake about 10 minutes, until fillo topping is browned.

Winter Spiced Negroni

The Bar

Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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