Spinach Pies

Feta, flaky, fabulous. This savory, buttery “pie” is great as an appetizer or bread alternative. Fun to make, but be sure to have a lot of room in your prep area. Best tip? Work fast.

Spinach Pies

2 lbs baby spinach, chopped 
1/2 lb unsalted butter, melted
1 bunch green onions, chopped.
1/4 tsp. ground nutmeg
Salt and freshly ground black pepper to taste
1/2 lb. feta cheese, crumbled
2 eggs, lightly beaten
1/2 lb. ricotta or cottage cheese
1 lb. phyllo pastry sheets

Directions:

If you aren’t using pre-washed spinach, be sure to wash the spinach well and dry.

In a large mixing bowl, combine  feta, eggs, and ricotta cheese. Add spinach and green onions. Stir well and sprinkle with nutmeg.

Phylllo:

Working with phyllo is tricky. Different brands come in different sizes. I usually like to make triangles, but the last package I used had finished size that made triangles awkward. Open the package and spread the stack of phyllo on a baking sheet. Brush the top sheet with butter.  Add a large spoonful of spinach mixture and fold into triangles or squares. Repeat with each sheet.

Lay out pies on baking sheets as you prepare them. When a baking sheet is full, bake in a preheated 350 degree oven until the pie turns a deep golden brown, about 20 minutes.

 

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