Greek Spinach Pie

Ingredients

TOPPING:

• 6 sheets phyllo pastry (17x13-inches each), defrosted if frozen
• 4 tablespoons unsalted butter, melted

FILLING:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 20 ounces frozen chopped spinach, thawed and squeezed dry
• 2 cups ricotta cheese
• 8 ounces crumbled feta cheese
• 8 ounces grated Monterey Jack cheese
• 2 large eggs
• 3 tablespoons finely chopped fresh dill
• 3 tablespoons finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

• heat up kitchen appliance to 350°F. Butter a 13x9x2-inch baking dish or spray with slippy spray.

• in a very medium pan, heat the vegetable oil over medium heat for concerning one minute. Add the onions and cook till softened, concerning five minutes, stirring typically. Set aside.

• in a very massive bowl, stir along onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. unfold 1/2 filling in baking dish. cowl with two items of the pate feuillete pastry (just tuck the perimeters in on the sides). Brush pastry gently with unfrozen butter. high with one piece of pate feuillete. polish off any overhanging edges. unfold remaining filling over pate feuillete. high with two additional items of pate feuillete and brush gently with butter. high with remaining pate feuillete sheet and brush with butter. Use a pointy knife to mark twelve squares by cutting through the highest layers of pastry.

• Bake till pate feuillete topping is golden and filling is effervescent gently, concerning forty five minutes. Use a pointy knife to chop through the marked squares. Serve warm.