Quiche and Savory Pies: Spinach and Cheese Pie

2 pounds spinach, washed and chopped1 onion, chopped1/2 pound fresh mushrooms, sliced3 tablespoons vegetable oil2 cups ricotta cheese2 tablespoons dried basil2 eggs1 cup feta cheese3/4 cup butter, melted1 (16 ounce) package phyllo doughSteam the spinach until just wilted. In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach. In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil. Butter a deep dish pie pan. Place a sheet of phyllo on the bottom of the pan, and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the pan. Spread the ricotta mixture over the phyllo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the phyllo. Top the pie with 5 or 6 more sheets of phyllo brushed with butter. Trim dough to the edge of the pie dish. Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown. Amount Per Serving  Calories: 474 | Total Fat: 31.3g | Cholesterol: 117mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 474

Total Fat: 31.3gCholesterol: 117mgSodium: 745mgTotal Carbs: 32.8g    Dietary Fiber: 3.6gProtein: 17.3g VIEW DETAILED NUTRITION
About: Nutrition Info

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