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Broccoli-Spinach Pie
| An unusual but typical Greek dish, this recipe uses phyllo dough to give it a very delicate crust. When buying phyllo dough, fresh is easier to work with than frozen. |
- 1/2 lb. chopped, cooked broccoli
- 1/2 lb. spinach leaves, chopped
- 1 yellow onion, peeled and chopped fine
- 2 scallions, chopped fine
- 2 Tbsp. olive oil
- 8 oz. feta cheese
- 2 eggs, beaten
- 2 Tbsp. fresh chives, chopped
- 2 Tbsp. fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- fresh ground pepper to taste
- 12 phyllo leaves
- 1/2 cup melted butter
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| Preheat the oven to 350 degrees. Saute the onion and scallions in the oil until golden brown. Add the broccoli and spinach, and cook for 5 minutes. Stir in the cheese, eggs, chives, dill, parsley, and black pepper. Remove from heat to cool a bit. Fold the phyllo leaves in half, and cut to make 24 sheets to fit an oblong baking dish (12 by 7 by 2 inches). Using a pastry brush, butter the baking dish, and begin layering the first 12 phyllo leaves, brushing each as it is added. Drain excess liquid from broccoli-spinach mixture, and spread it over the phyllo. Cover with remaining 12 sheets, repeating the buttering process. Cut the pie into 10 (or more) pieces, using a sharp, pointed knife. Bake uncovered, for 1 hour, or until golden brown. |
| 6-8 as a main course or 12 as hors d'oeuvre |
| 1 hour and 25 minutes |
| mary |
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