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Ingredients:
Provided courtesy of
Blue Heron Landing Bed and Breakfast
Comox BC, Canada
Spinach And Feta Pie-Comox Valley Edition
This is a special treat for the vegetarian friends
that the Blue Heron has. We grow lots of spinach
and dill in the garden for occasions where this
pie will be welcomed. This dish can be made ahead
and warmed slightly before serving.
2 chopped onions in:
2 tablespoons olive oil
Package of salad spinach, shredded or 2 packages
of frozen spinach, thawed and chopped
3 tablespoons chopped fresh dill or 1 teaspoon
dried dill weed
3 slightly beaten eggs
Pepper
2 cups crumbled feta cheese (Do not add salt. The
feta makes the dish salty enough)
1/2 cup butter
1/2 pound of phyllo pastry
In a large pan, saute onions in olive oil. Add
spinach. Cool. Mix in dill, eggs, pepper and feta
cheese. Melt butter in a bowl. Brush a 9x13-inch
pan with butter.
Brush with butter the top layer of the pastry.
Place in pan. Continue to brush the pastry,
wrinkling it into the pan layer upon layer until
you have used about half of the layers of dough.
Spread the spinach mixture onto the buttered
dough.
Continue to add layers of buttered phyllo. Brush
the top layer well. Score the pastry into serving
sized pieces, making sure you do not cut through
to the bottom. Sprinkle with drops of water.
Bake about 40 minutes in a 350º oven, or until
golden.
Let pie stand 10 to 15 minutes before cutting and
serving.
Instructions:
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Copyright © 1999 - 2004 Lanier Publishing International
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