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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons chopped dill
- Four 10-ounce packages frounceen spinach, cooked and well drained
- 1/2 pound feta cheese, crumbled
- 6 egg whites
- 1 1/2 cups grated Parmesan
- 12 sheets frounceen phyllo dough (about 1/4 pound), thawed
- 4 tablespoons margarine, melted
Preheat the oven to 350 degrees F.
In a medium saute pan, heat the olive oil over medium-high heat. Saute the onion with the dill until translucent, approximately 3 minutes. Add the spinach and saute 2 minutes more.
In a medium mixing bowl, combine the onion-spinach mixture, the feta cheese, egg whites and Parmesan. Mix well.
On a cutting board, place one sheet of the phyllo dough and brush lightly with the melted margarine. Place a second sheet on top and repeat until there are 4 sheets, each brushed with margarine.
In a 13 1/2 x 8 3/4 x 1 3/4-inch baking dish, place the phyllo dough so it lines the bottom of the pan and overhangs the long sides so that it can be folded back over the filling. Repeat the process if necessary so that the bottom and long sides of the pan are covered. Spread the spinach filling on the phyllo lining and fold the dough over to cover.
If necessary, trim some phyllo dough to make a 4-layer buttered strip to fill in between the folded edges. Trim 4 pieces of the remaining filo and make a 4-layer buttered lid to cover the entire surface. Score pie into 3-inch squares. Bake for 1 1/4 to 1 1/2 hours, until the dough is golden and crispy.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
223 calories; 15g total fat; 27mg cholesterol; 631mg sodium; 11g carbohydrates; 3g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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