Broccoli-spinach Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 10 ounces frozen broccoli, thawed and squeezed
• 10 ounces frozen whole spinach leaves, thawed
• 1 onion, peeled and chopped
• 2 green onions, chopped fine
• 2 tablespoons olive oil
• 8 ounces feta cheese
• 2 eggs, beaten
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh dill, chopped
• 1/2 cup parsley, chopped
• fresh ground black pepper, to taste
• 24 phyllo pastry sheets
• 1/2 cup melted butter (more may be needed)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 saute the onion and green onions in the oil until golden brown.
• 3 add the broccoli and spinach, and cook for about 5 minutes.
• 4 stir in the cheese, eggs, chives, dill, parsely and black pepper. remove from heat to cool a bit.
• 5 using a pastry brush, butter a 9" x 10" baking dish and begin layering the first 12 phyllo sheets, brushing each with a little butter as you go.
• 6 drain the excess liquid from the broccoli-spinach mixture and spread it over the 12 layers of phyllo dough.
• 7 cover this with the remaining 12 phyllo sheets, repeating the buttering process as you add each sheet. you made need to melt a little more butter if you run out.
• 8 cut the pie into 10 (or more) pieces, using a very sharp pointed knife.
• 9 bake uncovered for about 1 hour, or until golden brown. you may need to tent this with aluminum foil towards the end of cooking, if the top layer of phyllo is getting too brown.