Subj : Greekery - 06
To   : All
From : Dave Drum
Date : Fri Apr 26 2024 16:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Weeknight Skillet Spinach Pie
 Categories: Pastry, Greens, Cheese, Nuts, Vegetables
      Yield: 8 servings
 
      2 lg Eggs; lightly beaten
     30 oz (3 boxes) chopped spinach;
           - thawed, squeezed dry
      8 oz Crumbled feta cheese
  1 1/2 c  Shredded mozzarella cheese
    1/4 c  Chopped walnuts; toasted
  1 1/2 ts Dried oregano
  1 1/2 ts Dill weed
    1/2 ts Pepper
    1/4 ts Salt
    1/4 c  Julienned soft sun-dried
           - tomatoes; not packed in
           - oil; opt
    1/3 c  Oil
     12    (14" X 9") sheets phyllo
           - dough
 
  Set oven @ 375ºF/190ºC.
  
  In a large bowl, combine eggs, spinach, cheeses,
  walnuts, seasonings and, if desired, tomatoes; set
  aside. Brush a 10-in. cast-iron or other ovenproof
  skillet with some of the oil; set aside.
  
  Unroll phyllo dough. Place 1 sheet phyllo dough on a
  work surface; brush with oil. (Keep remaining phyllo
  covered with a damp towel to prevent it from drying
  out.) Place in prepared skillet, letting edges of phyllo
  hang over side. Repeat with an additional 5 sheets
  phyllo, again brushing with oil and rotating sheets to
  cover the skillet.
  
  Spread spinach mixture over phyllo in skillet. Top with
  an additional 6 sheets of phyllo, again brushing with
  oil and rotating sheets. Fold ends of phyllo up over top
  of pie; brush with oil.
  
  Using a sharp knife, cut into 8 wedges. Bake on a lower
  oven rack until top is golden brown, 35-40 minutes. Cool
  on a wire rack. Refrigerate leftovers.
  
  Kristyne McDougle, Lorain, Ohio
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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