Spinach pie is easy, healthy and delicious.
Spinach pie makes a hearty, wholesome meal. It's easy to make, and it's a perfect main dish. Some people are intimidated by making pie crust, but this recipe uses phyllo pastry, so you don't have to take the time to make a crust. Your family may be more likely to eat spinach when it's enfolded in a delicious pie, and you'll want them to eat their spinach because it's loaded with Vitamin K, Vitamin A, manganese, folate, iron and many more nutrients to keep them healthy and thriving.
Instructions
1. Remove the phyllo (an extremely thin dough that is layered to produce a flaky pastry) and spinach from the freezer and allow them to thaw. When the spinach has thawed, squeeze the water out of it until it is fairly dry. When the phyllo pastry and spinach are thawed, turn on the oven to 400 degrees Fahrenheit. Grease a cookie sheet with butter spray or stick of butter. Set aside.
2. Lightly beat the egg in a large mixing bowl. Add the spinach, cottage cheese, Parmesan, Monterey Jack cheese and onion to the mixing bowl and stir the ingredients together.
3. Lay the two phyllo sheets out on the countertop, side by side. Divide the spinach mixture in half, and put half of the spinach mixture on each sheet of phyllo to make two pies. Spread the mixture out over the phyllo sheets with a gentle hand, making sure to not tear the phyllo.
4. Roll each of the phyllo sheets up like a jelly roll. Pinch the ends of the rolls to keep the filling from leaking out during baking. Place the pies on the greased cookie sheet side by side.
5. Use a sharp knife to make a few slits in the top of each spinach pie. Bake the pies for 40 minutes or until they are golden brown. Remove from the oven and place the pies on serving platters. Allow the pies to sit for five to 10 minutes before slicing them. To serve, slice the pies with a serrated knife.
Tags: phyllo sheets, cookie sheet, mixing bowl, pastry spinach, phyllo pastry, side side