Spinach Pie

12 Servings

• 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
• 8 ounces crumbled Feta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon ground nutmeg
• ½ 16-ounce package phyllo dough
• 4 tablespoons butter, melted *

Preheat oven to 375° F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.

In a large bowl, combine the spinach, feta cheese, Parmesan cheese, egg, olive oil, onion powder, and nutmeg; mix well.

Cut the sheets of phyllo dough in half crosswise. Place half of the phyllo dough in the baking dish one sheet at a time, lightly brushing each sheet with butter *. Spread the spinach mixture over the top phyllo sheet, then layer with the remaining phyllo dough, lightly brushing each sheet with butter *. Cut into squares or diamonds, then bake for 25 to 30 minutes, or until golden. Slice through along the cut lines, and serve hot.

* You can use a light spray of butter-flavored nonstick spray, instead of brushing with melted butter.

Note: For a pretty finishing touch and added flavor, brush the top with beaten egg and sprinkle with 2 teaspoons sesame seeds or dried dill before baking.

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