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Vegetable Dishes


Spinach Pie

3 tablespoons canola oil
1 medium onion, chopped
4 cloves garlic, minced
2 pounds frozen cut leaf spinach, thawed and squeezed dry
1 cup ricotta cheese
8 ounces feta cheese, crumbled
6 – 8 scallions, white and green parts, chopped
¼ cup chopped fresh parsley
2 tablespoons fresh dill
2 large eggs, beaten
Salt to taste
Ground black pepper to taste
14 sheets phyllo dough, thawed according to package directions
Non-stick cooking spray

Preheat oven to 350 degrees, lightly oil a 7” x 11” baking dish.

Heat oil large sauté pan over medium heat.  Saute onion and garlic until soft.  Stir in spinach and heat through.  Remove from heat, allow to cool slightly.

In a medium bowl, mix together ricotta cheese, feta, scallions, parsley, dill, eggs, salt and pepper.  Stir in spinach and onions.

Lay one sheet of phyllo on cutting board, spray with non-stick cooking spray, repeat procedure with 6 more sheets of phyllo.  Place in pan, fill with spinach mixture, spray top of spinach mixture with non-stick cooking spray.  Again, lay a sheet of phyllo on board, spray with non-stick cooking spray, repeat with 6 more sheets.  Place on top of spinach mixture and tuck in edges around filling.

Bake for 30 – 40 minutes until top is golden brown.  Cut into squares and serve while hot.

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