Spinach and Feta Pie

This was the perfect meal for Ash Wednesday, flavorful, filling, and meatless! A lovely Greek salad would be a wonderful accompaniment. This would also make a lovely brunch dish or light lunch.

Spinach and Feta Pie

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• Author: The Kilted Chef
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 1/2 red pepper, finely diced
• 3 green onions, diced
• 1 lg clove garlic, minced
• 1 bag frozen spinach, thawed and drained
• 2 small tomatoes, diced
• 1 cup ricotta cheese
• 1 cup feta cheese
• 1 tbsp hot sauce
• 1 tbsp dried parsley
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp nutmeg
• 1/4 cup crushed walnuts
• 6 sheets phylo pastry

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Instructions

1. Preheat the oven to 350F
2. Place 1 tbsp olive oil into a sauté pan, add the onion, red pepper, green onions, and garlic. Sauté until the vegetables are soft. Set aside to cool.
3. Add the spinach, tomato, ricotta, and feta to a bowl and mix well.
4. Add the cooled onion mixture to the spinach mixture and mix well.
5. Add the hot sauce, parsley, salt, pepper, nutmeg, and walnuts and the  remining tbsp of olive oil. Mix well.
6. Brush a sheet of phylo lightly with olive oil and place in a deep dish pie plate allowing the ends to drape over the side.
7. Repeat with a second sheet placing this one opposite of the first so that it forms a cross, continue until all six sheets have been used.
8. Place the spinach in the pie plate and smooth it down.
9. Fold the phylo over the top and brush with a bit more olive oil.
10. Place in the oven and bake for 35 minutes.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Entrees, Recipes