Big Daddy's     Cooking with Attitude

Thai Chile



June and Kevin’s Spinach and Feta Cheese Pie

While spending time with dear friends June and Kevin over the Christmas holidays one year, Carol and I had the pleasure of sampling this fantastic pie. The filling is bursting with flavor and the Phyllo makes a light buttery crust. Even those not in love with spinach will love this!

1 pound Feta cheese
2 package frozen, chopped spinach
2 large eggs
3 cloves garlic, minced
¼ cup olive oil
1 package Phyllo dough

Sauté the garlic in the oil until aromatic, about 1-2 minutes. Drain the spinach well. Mix all the ingredients together.

Layer 1/3 of the Phyllo dough (brushing with butter as you go) in a large flat pan. Spread ½ of the spinach mixture over the dough. Repeat and top the remaining spinach with the remaining 1/3 of the Phyllo. Bake at 350 degrees, covered, for 30 minutes. Uncover and bake an additional 30 minutes or until top is lightly browned.

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