Greek Spinach and Cheese Pie

Submitted by Melissa Maxwell

Filling

1 10oz. pkg. fresh spinach, washed and chopped

½ lb. feta cheese, crumbled

¼ lb. Swiss cheese, grated

¼ c. Parmesan cheese, grated

12 green onions, chopped

¼ c. fresh parsley or 1 heaping T. dried parsley

4 eggs, slightly beaten

¼ c. butter, melted

3 T. olive oil

½ tsp. freshly ground pepper





Crust:

12 sheets filo pastry OR Pie crust dough (enough for 2 pies)

¼ c. butter, melted



Combine all the filling ingredients.



Filo Method:

Brush the bottom of a 9X13 pan with melted butter. Then, brushing each with melted butter, place 6 sheets of filo in the bottom of the pan. Add the spinach-cheese mixture to the pan. Again, buttering between each layer, add 6 more sheets of filo to serve as a top crust. Score through the top crust only, lengthwise, to vent pita. Bake at 375° for 1 hour and 15 minutes.



Pie Crust Method:

Roll out pie-crust very thin and line the bottom and sides of a 9x13” baking dish. Place the spinach-cheese mixture into the crust. Roll out remaining dough and make a cover. Bake at 375° for 1 hour and 15 minutes.