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Greek Spinach Pie

Source: Eating Well by Burt Wolf
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 40 Minutes
  Makes 12 servings
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons chopped dill
Four 10-ounce packages frozen spinach, cooked and well drained
1/2 pound feta cheese, crumbled
6 egg whites
1-1/2 cups grated parmesan cheese
12 sheets frozen filo dough (about 1/4 pound), thawed
4 tablespoons margarine, melted
Preheat the oven to 350 degrees F.

In a medium sauté pan, heat the olive oil over medium-high heat. Sauté the onion with the dill until translucent, approximately 3 minutes. Add the spinach and sauté 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 filo 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 filo 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 filo lining and fold the dough over to cover.

If necessary, trim some filo 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 approximately 1-1/4 to 1-1/2 hours, until the dough is golden and crispy.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 223
Fat. Total: 15g
Fiber: 3g
Carbohydrates, Total: 11g
Sodium: 631mg
% Cal. from Fat: 61%
Cholesterol: 27mg
Protein: 13g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Susan Reviewed: 02/16/2011
The filo dough makes this recipe a little more challenging but it is well worth it. I made this for my very picky family and loved it, and now ask for it by name.
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