Spinach Cheese Pie

15 mL (1 tbsp)

margarine or butter

125 mL (1/2 cup)

onion, finely chopped

1 mL (1/4 tsp)

nutmeg, ground

285 g (10 oz)

fresh spinach, stems removed (about 1.5 L or 6 cups, lightly packed)

500 mL (2 cups)

ricotta cheese

125 mL (1/2 cup)

parmesan cheese, finely grated

eggs, beaten

50 mL (3 tbsp)

fresh parsley, chopped (10 mL or 2 ¼ tsp dried)

30 mL (2 tbsp)

fresh mint leaves ( 7 mL or 1 ½ tsp dried)

2 mL (1/2 tsp)

salt

1 mL (1/4 tsp)

pepper

8 sheets

frozen phyllo pastry, thawed according to package directions

30 mL (2 tbsp)

cooking oil

15 mL (1 tbsp)

fine dry bread crumbs

Melt margarine in large frying pan on medium heat. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add nutmeg. Heat and stir for about 1 minute until fragrant.

Add spinach. Toss until wilted. Transfer to large bowl. Cool slightly. Drain and discard excess liquid. Add next 7 ingredients. Stir until well combined. Makes 1 L (4 cups) filling.

Work with pastry sheets 1 at a time. Keep remaining sheets covered with damp tea towel to prevent drying. Brush 1 pastry sheet with cooking oil. Fold in half lengthwise. Place in ungreased 22 cm (9 inch) pie plate, letting some pastry hang over edge. Brush second sheet with cooking oil. Fold in half lengthwise. Lay over first pastry sheet, slightly overlapping. Repeat with remaining pastry sheets and cooking oil, until entire pie plate is covered.

Sprinkle centre of pastry with breadcrumbs. Spoon filling onto pastry. Bunch overhanging pastry to form edge. Bake on bottom rack of 175° C (350 °F) oven for about 50 minutes until filling is set and pastry is golden.

Makes: 8 servings.

Preparation: 20 minutes Cooking: 65 minutes.

Nutrients per serving:

Calories: 231

Protein: 11 g

Carbohydrate: 14 g

Fat: 14.4 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.

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