Ingredients
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6 sheets Phyllo Pastry
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4 tablespoons Unsalted Butter
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1 tablespoon Olive Oil
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1 Onionchopped
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2 Garlic Clovescrushed
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20 ounces Frozen Spinachchopped
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2 cups Ricotta Cheese
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8 ounces Feta Cheesecrumbled
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8 ounces Monterey Jack Cheesegrated
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4 Eggs
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3 tablespoons Dillchopped
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3 tablespoons Fresh Parsleychopped
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1/4 teaspoon Salt
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1/4 teaspoon Ground Black Pepper
Directions
Steps
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1
Done
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Preheat the oven to 325 degrees F. Grease a 13x9x2-inch baking dish with butter. |
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2
Done
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Heat oil in the frying pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until soft. |
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3
Done
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In a mixing bowl, stir together onion, spinach, ricotta, feta jack cheese, eggs, dill, parsley, salt and black pepper. Stir until all is well-combined. |
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4
Done
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Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo is used up. |
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5
Done
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Spread all of the filling inside of the phyllo sheets. Continue to layer the phyllo sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil. |
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6
Done
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Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. |
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7
Done
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Using a very sharp knife cut the pie into 12 equal slices. Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo crust is crisp and golden brown. |
