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Spinach Pie Trader Joes has phyllo dough throughout the Holiday Season. So much fun! Brush aluminum 9x13 pan generously with olive oil or clarified butter
Place one sheet in the bottom of pan and brush with oil then fold it onto itself. Continue brushing lightly with oil until you have used 2 sheets - 4 layers of phyllo dough. Spread half the spinach filling. Continue brushing and layering 2 more pieces - 4 layers total. Spread last half the spinach filling. Continue brushing and layering 3 more sheets - 6 layers phyllo dough ONLY THIS TIME also sprinkle parmesan cheese in each layer. This bonds the flaky dough together for a cohesive top. Score the top layers (only the top 3 layers) with a sharp knife into serving pieces. Bake 35 minutes at convection 400* until crispy and golden. Cool at least 15 minutes to two hours. It is also very good cut and wrapped and refrigerated then warmed in individual pieces. Have thawed 1/2 lb phyllo dough
In large pan saute: 1 onion with salt to taste Add and wilt: 3 bags baby spinach salt and pepper to taste and saute in: fresh garlic Continue to saute until spinach is very dry. Mix together: 5 eggs - lightly beaten 6 oz feta cheese 16 oz whole milk ricotta cheese 3 T lemon juice 1 t freshly grated nutmeg 1/2 t salt 1/8 t black pepper Stir spinach into chees mixture. Grate 1 oz parmesan cheese (about 1/2 cup) to use when layering the pie.
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