BROCCOLI-SPINACH PIE

Broccoli-Spinach Pie image

Provided by LifeIsGood

Categories Spinach

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

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10 ounces frozen broccoli, thawed and squeezed
10 ounces frozen whole spinach leaves, thawed
1 onion, peeled and chopped
2 green onions, chopped fine
2 tablespoons olive oil
8 ounces feta cheese
2 eggs, beaten
2 tablespoons fresh chives, chopped
2 tablespoons fresh dill, chopped
1/2 cup parsley, chopped
fresh ground black pepper, to taste
24 phyllo pastry sheets
1/2 cup melted butter (more may be needed)

Steps:

Preheat oven to 350 degrees F.
Saute the onion and green onions in the oil until golden brown.
Add the broccoli and spinach, and cook for about 5 minutes.
Stir in the cheese, eggs, chives, dill, parsely and black pepper. Remove from heat to cool a bit.
Using a pastry brush, butter a 9" x 10" baking dish and begin layering the first 12 phyllo sheets, brushing each with a little butter as you go.
Drain the excess liquid from the broccoli-spinach mixture and spread it over the 12 layers of phyllo dough.
Cover this with the remaining 12 phyllo sheets, repeating the buttering process as you add each sheet. You made need to melt a little more butter if you run out.
Cut the pie into 10 (or more) pieces, using a very sharp pointed knife.
Bake uncovered for about 1 hour, or until golden brown. You may need to tent this with aluminum foil towards the end of cooking, if the top layer of phyllo is getting too brown.