6 pkgs (10 oz each) frozen shopped spinach, thawed and squeezed dry
1 lb feta cheese, crumbled
1/2 cup grated parmesan cheese
1/2 cup plain dried breadcrumbs
2 tsp dried dill
8 large eggs, lightly beaten
8 oz frozen phyllo sheets, thawed and thinly sliced
Instructions
In a large nonstick skillet, heat 2 tbsp oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3-5 mins. Add garlic and 2 tsp salt; cook until garlic is tender, 1-2 mins.
Transfer mixture to a large bowl; stir in spinach, feta, parmesan, breadcrumbs, dill, 2 tsp salt, and 1/2 tsp pepper. Fold in eggs until combined. Divide mixture evenly between two 9-inch springform pans or two 9 1/2 inch deep-dish pie plates; press firmly to flatten.
Make the topping-
In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated. Divide between pies, covering the tops evenly and completely.
Bake-
Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 30 mins.
Originally Submitted
8/17/2010
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