MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Weeknight Skillet Spinach Pie
Categories: Pastry, Greens, Cheese, Nuts, Vegetables
     Yield: 8 servings

     2 lg Eggs; lightly beaten
    30 oz Chopped spinach (3 boxes);
          - thawed, squeezed dry
     8 oz Feta cheese; crumbled
 1 1/2 c  Mozzarella cheese; shredded
   1/4 c  Walnuts; toasted, chopped
 1 1/2 ts Dried oregano
 1 1/2 ts Dill weed
   1/2 ts Pepper
   1/4 ts Salt
   1/4 c  Julienned soft sun-dried
          - tomatoes; not packed in
          - oil (optional)
   1/3 c  Oil
    12    Phyllo dough sheets
          - (14x9")

 Set oven @ 375 F/190 C.

 In a large bowl, combine eggs, spinach, cheeses, walnuts,
 seasonings and, if desired, tomatoes; set aside. Brush a 10"
 cast-iron or other ovenproof skillet with some of the oil; set
 aside.

 Unroll phyllo dough. Place 1 sheet phyllo dough on a work surface;
 brush with oil. (Keep remaining phyllo covered with a damp towel to
 prevent it from drying out.) Place in prepared skillet, letting
 edges of phyllo hang over side. Repeat with an additional 5 sheets
 phyllo, again brushing with oil and rotating sheets to cover the
 skillet.

 Spread spinach mixture over phyllo in skillet. Top with an
 additional 6 sheets of phyllo, again brushing with oil and rotating
 sheets. Fold ends of phyllo up over top of pie; brush with oil.

 Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack
 until top is golden brown, 35-40 minutes. Cool on a wire rack.
 Refrigerate leftovers.

 Recipe by Kristyne McDougle, Lorain, Ohio

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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