Description
Frozen phyllo dough makes for a spinach pie with a crispy, crackly crust. Perfect for a meatless dinner or brunch!
From Bridget Edwards of Bake at 350.
Ingredients
- 20 ounces, weight Frozen Spinach
- 1 Tablespoon Olive Oil, Plus More For Brushing On Phyllo Sheets
- 1 Onion, Chopped
- 2 cloves Garlic, Minced
- 4 Eggs
- 8 ounces, weight Feta Cheese, Crumbled
- 4 ounces, weight Goat Cheese Crumbled
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Grated Nutmeg
- 1 cup Flat-leaf Parsley, Chopped
- ½ packages (16 Oz. Size) Phyllo Sheets, Thawed
Preparation
Preheat oven to 325ºF.
Place frozen spinach in a colander and rinse with warm water, tossing, until thawed. Squeeze out excess water place on a double layer of paper towels. Use the paper towels to squeeze out more water. Repeat until the spinach has been squeezed dry. Set aside.
Heat the 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook until softened. Add garlic and cook 1 minute more. Remove from heat.
In a large bowl, whisk eggs until combined. Stir in cheeses, salt, and nutmeg. Add spinach, parsley, and cooled onion mixture. Stir until well-mixed.
Unroll phyllo sheets and cover with a lightly damp dish towel. Brush oil onto the bottom and sides of a 9×13-inch baking dish. Place one sheet of phyllo on the bottom of the dish. Brush with oil. Repeat for a total of 6 sheets of phyllo.
Add the spinach mixture, spreading evenly. Place 6 more layers of phyllo on top, brushing on oil between each layer. Oil the top layer. Fold any excess onto the top.
Bake for 1 hour, or until the top is golden and looks crispy. Let sit for 5 minutes before serving.
