Spinach and Cheese Pie
Think spanakopita but without all the work.
40 min
Prep: 10 min
Cook: 30 min
40 min
Serves: 6
Save
Share
ShareIngredients (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
- Preheat oven to 400F.
- 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.
- 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.
- Scrape filling into a 9-inch pie plate or 8-inch square baking dish. Bake 15 minutes. Remove from oven.
- 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.
- Bake about 10 minutes, until fillo topping is browned.
Tequila Sunrise – a dazzling blend of top-shelf tequila, vibrant orange juice, and a hint of grenadine magic. This iconic cocktail is a burst of tropical energy that paints your palate with the warmth of a sunrise.
Ingredients (4)
- 1.5 oz. Don Julio Blanco
- 3.5 oz. Fresh Orange Juice
- 0.75 oz. Grenadine Syrup
- Orange Slice and Cherry to garnish
Save
Add to List