The Fergus Falls Daily Journal

A spinach phyllo pie opera

By Allison Myhre

October 30, 2007

2 comments

Last night, my daughter, who will be three next month, made up a song (an opera, really) about how distasteful my spinach phyllo pie was. She turned away from the kitchen table, looked at her reflection in the window, and sang a very sweet tune that goes something like this: “I don’t like Mommy’s pie, I really really don’t like pie. No pie. No spinach pie. I hate spinach pie.” There were many verses, high notes and low notes, and it lasted quite some time.

I continued to eat my spinach pie and tried to pretend that my feelings were not hurt. Because really, who wouldn’t like Mommy’s spinach pie? What’s not to love? She should love that spinach pie!

Decide for yourself I guess.

Spinach Phyllo Pie

1 Tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 clove garlic, minced
1 bag fresh spinach (about 10 cups)
½ cup gorgonzola (or feta) crumbled
1 package cream cheese (8 oz) softened
2 large eggs
1 tsp. dried dill weed
Salt & pepper to taste
10 sheets frozen phyllo, thawed
3 T. melted butter

Heat oven to 375 degrees. Grease bottom and sides of 9” pie plate. Heat oil in a dutch oven over medium high heat. Cook onion, pepper and garlic for 4-5 minutes. Add spinach and allow to cook down. Remove pan from heat and add cheeses, eggs, dill, salt & pepper.

Cut the stack of phyllo sheets into 12” squares, and cover with a damp towel so it doesn’t dry out. Layer four sheets, one sheet at a time, into the pie plate, brushing each with melted butter. Allow corners to drape over the edge.

Spread spinach mixture evenly over the phyllo. Fold the ends of the phyllo over filling. Layer remaining six sheets over the pie, brushing each with butter. Tuck the phyllo draping over top inside edge of pie plate. Gently cut through the top layers of phyllo into six wedges.

Bake 35-40 minutes or until crust is golden and filling is hot.

Adapted from Betty Crocker's New Cookbook