Easy Greek Spinach and Feta Pie Recipe | Authentic Flavor

INGREDIENTS

1/3 cup butter, melted 2 eggs 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 container (15 ounces) ricotta cheese 1 package (4 ounces) crumbled feta cheese 3/4 teaspoon finely grated lemon peel 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg 1 package (16 ounces) frozen phyllo dough, thawed

PREPARATION:

1. Preheat oven to 350°F. Brush 13X9-inch baking dish lightly with butter.
2. Beat eggs in medium bowl. Stir in spinach, ricotta, feta, lemon peel, pepper and nutmeg. Set aside.
3. Unwrap phyllo dough; remove 8 sheets. Cut dough in half crosswise forming 16 rectangles about 13X8-1/2 inches. Cover dough with damp cloth or plastic wrap to keep moist while assembling pie. Reserve remaining dough for another use.
4. Place 1 piece of dough in prepared dish; brush top lightly with butter. Layer with another piece of dough and brush lightly with butter. Continue layering with 6 pieces of dough, brushing each lightly with butter. Spoon spinach mixture evenly over dough.
5. Top spinach mixture with piece of dough; brush lightly with butter. Repeat layering with remaining 7 pieces of dough, brushing each piece lightly with butter.
6. Bake, uncovered, 35 to 40 minutes or until golden brown.

Cook's Nook Serve with a Greek vegetable salad made of cucumbers, tomatoes and red onions on a bed of romaine lettuce drizzled with red wine vinegar salad dressing. This recipe appears in: European NUTRITIONAL INFORMATION: Sodium 795 mg Protein 20 g Fiber <1 g Carbohydrate 45 g Cholesterol 151 mg Total Fat 30 g Calories 525 DIETARY EXCHANGE: Fat 4-1/2 Meat 2 Vegetable 1 Starch 2-1/2