MMMMM--------------------------FILLING-------------------------------
1 tb Olive oil
1 lg Onion; finely chopped
20 oz Frozen chopped spinach;
-thawed and squeezed dry
2 c Ricotta cheese
8 oz Feta cheese; crumbled
8 oz Monterey Jack cheese; grated
2 lg Eggs
3 tb Fresh dill; finely chopped
3 tb Fresh parsley; finely
-chopped
1/4 ts Salt
1/4 ts Freshly ground black pepper
Great, tasty, family favorite recipe.
Preheat oven to 350 F. Butter a 13x9x2" baking dish or spray with
nonstick spray.
In a medium skillet, heat the olive oil over medium heat for 1
minute. Add the onions and cook until softened, about 5 minutes,
stirring often. Set aside.
In a large bowl, stir together onion, drained spinach, ricotta, feta,
jack cheese, eggs, dill, parsley, salt, and black pepper. Spread half
of filling in baking dish. Cover with 2 pieces of the phyllo pastry
(just tuck the edges in on the sides). Brush pastry lightly with
melted butter. Top with one piece of phyllo. Tuck in any overhanging
edges. Spread remaining filling over phyllo. Top with 2 more pieces
of phyllo and brush lightly with butter. Top with remaining phyllo
sheet and brush with butter. Use a sharp knife to mark 12 squares by
cutting through the top layers of pastry.
Bake until phyllo topping is golden and filling is bubbling gently,
about 45 minutes. Use a sharp knife to cut through the marked
squares. Serve warm.
Note: If covered tightly and refrigerated, this pie can be assembled
early in the day and baked later. Cold pot pie will probably need to
bake an additional 5 minutes.
