Spinach And Cheese Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 ounces mushrooms, sliced
• 3 garlic cloves, chopped
• 1 bunch green onion, sliced (6-8)
• 1 tablespoon dried basil
• salt
• pepper
• 2 (16 ounce) packages frozen chopped spinach, thawed and drained
• 1/2 cup parsley, chopped
• 4 eggs
• 1 lb feta cheese, crumbled
• 1/4 lb parmesan cheese, shredded, divided
• 1/2 lb ricotta cheese (i used part skim)
• 1 teaspoon powdered milk
• 2 tablespoons water
• 2 tablespoons flour
• 1 cup butter
• 1/2 cup olive oil, plus
• 2 tablespoons olive oil
• 1 lb phyllo pastry, thawed (the box i used had 40 sheets)

Recipe

• 1 melt butter with 1/2 cup oil in a small saucepan and set aside.
• 2 in a large skillet over medium heat saute mushrooms with garlic in 2 tablespoons olive oil until tender (10 minutes).
• 3 remove from heat and stir in green onions, basil, salt and pepper.
• 4 set aside.
• 5 in a large bowl combine spinach, parsley and mushroom/onion mixture.
• 6 squeeze out excess liquid and stir in flour.
• 7 in another large bowl mix together water and powdered milk and then beat in eggs with a fork.
• 8 stir in feta, ricotta and 1/4 cup parmesan cheeses.
• 9 stir to combine add cheese mixture to vegetable mixture.
• 10 drain any excess liquid from mixture and then season with salt and pepper.
• 11 preheat oven to 375-degrees f.
• 12 butter a 9 x 13-inch pan.
• 13 set aside 8-10 (or about 1/4) phyllo sheets and cover them with plastic wrap and a damp towel.
• 14 keep the remainder of the phyllo pastry covered with plastic wrap and a damp towel while working with pastry so it won't dry out.
• 15 brush each phyllo sheet with butter/oil mixture and stack in pan, brushing each with butter/oil mixture before placing in pan, stacking pastry sheet as evenly as possible.
• 16 when all phyllo pastry is stacked in the pan (except for the reserved sheets) spread vegetable/cheese mixture evenly over pastry sheets.
• 17 then with the remaining pastry sheets, brush each with butter/oil mixture and then place over the spinach/vegetable filling.
• 18 brush with remaining butter/oil mixture and then sprinkle with remaining parmesan cheese.
• 19 make slits in the pastry.
• 20 (i placed the pan on a baking sheet before placing it in the oven).
• 21 bake for one hour or until done.
• 22 let sit for ten minutes and then slice into squares, garnishing with parsley sprigs if desired.