Spinach Pie
Looks like celery juice is a food trend this year. I will pass. However, I have a green food option for you if you like that sort of thing except this option is delicious.
Ingredients
Dough
- 1 cup olive oil 1 cup olive oil
- 16 ounces of phyllo dough 16 ounces of phyllo dough
Filling
- 3 large eggs 3 large eggs
- 12 ounces of feta 12 ounces of feta
- 3 garlic cloves, minced 3 garlic cloves, minced
- 1 bunch of chopped parsley 1 bunch of chopped parsley
- 1 1/2 cup grated Parmesan 1 1/2 cup grated Parmesan
- 2 tablespoons olive oil 2 tablespoons olive oil
- 20 ounces of frozen spinach, thawed and drained 20 ounces of frozen spinach, thawed and drained
- 1 yellow onion, finely diced 1 yellow onion, finely diced
- 1/2 teaspoon kosher salt 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes1 / 4 teaspoon red pepper flakes
Instructions
First, preheat the oven to 325 ° F and brush the bottom and sides of a 9 x 13 inch pan with olive oil.
Then, roll out the thawed phyllo dough and cover the stack with a slightly damp paper towel to prevent the dough from drying out. If the dough is much longer than your baking dish, cut off the end so you don't have too much dough.
Place two pieces of dough at the bottom of the pan and brush them generously with olive oil. Repeat this layering process until only 8 sheets of dough remain.
Combine the filling ingredients in a large bowl, then spread the mixture on top of the dough in the pan.
Add the rest of the dough by brushing with olive oil every two layers as before, brushing the top layer with olive oil and adding a few drops of water on top.
Use a large, sharp knife to cut the top layer of dough (but not all the way down) into the size you want for the ends.
Bake for 1 hour or until the top layer is a nice flaky golden brown. Finish cutting the dish into pieces and serve. Happy Cooking Time.
Recipe Notes
Dough: The dough will be frozen and will need to thaw. For best results, refrigerate 12 hours before using.
Spinach: Thaw the spinach completely and squeeze out as much water as possible (use cheesecloth).
Make Ahead: Prepare completely and store in the refrigerator for up to 1 day before cooking.
Store: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat in 350 ° F oven until heated through.
