Cheesy Spinach Pie
This is also know as spanokopita in Greek. My girlfriend found this is an old cook book she got from her mother. I thought it might make a good, gout friendly meal.
10 ounces of fresh spinach (about 6 cups)
6 ounces of feta cheese, crumbled (1 cup)
1 cup small-custard creamed cottage cheese
1 small onion, chopped (about 1/4 cup)
2 tablespoons chopped fresh parsley
2 teaspoons dried dill weed
1/2 teaspoon salt
3 eggs, beaten
1 tablespoon butter/margarine, softened
1 package (16 ounces) frozen phyllo sheets, thawed
1/2 up (1 stick) margarine, or butter, melted
- Wash spinach, drain, and chop. Cover and cook with just the water that clings to the leaves, about 3 minutes or until tender. Drain. Mix spinach, feta cheese, cottage cheese, onion, parsley, dill weed, and salt together. Stir into mixed eggs.
- Brush bottom and sides of rectangular baking dish, 11 x 7 x 1½ inches, with softened butter. Unfold phyllo sheets. remove 10 sheets. Cut crosswise in half. (Cover completely with a sheet of waxed paper, then a damp towel to prevent them from drying out. Wrap and refreeze remaining phyllo sheets for future use.) Gently separate 1 half sheet, place it in the baking dish. Fold the edges over to fit the bottom of the dish. Brush lightly with melted butter. Repeat 9 times.
- Heat oven to 350°. Spread spinach-egg mixture evenly over phyllo sheets. Layer remaining phyllo sheets over filling, spreading each sheet with butter and tucking in the sides around edged to cover the filling. Cut through the top layer of phyllo sheets with sharp knife into 6 squares. Bake uncovered about 35 minutes or until golden. Let stand 10 minutes. Cut through scored lines and serve!
Spinach is a vegetable rich in many nutrients. It provides folate to help form red blood cells and the genetic material in all of our cells. Spinach also contains iron for proper oxygen transfer and Vitamin A for vision, especially at night.