• Greekery - 06

    From Dave Drum@1:3634/12 to All on Fri Apr 26 16:39:00 2024
    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

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