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    You are in: Home / Recipes / Ranch Spinach Pie #RSC Recipe
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    Ranch Spinach Pie #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    threeovens's Note:

    "Ready, Set, Cook!" Hidden Valley Contest Entry. This is a tasty twist on a Greek Spinach Pie.

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    Units: US | Metric


    1. 1
      If using frozen spinach, place thawed product in a collander and press out liquid.
    2. 2
      If using fresh spinach, trim any large stems and wash leaves in cold water; cook spinach, covered, over medium heat until wilted (water clinging to leaves is sufficient for wilting), then place in collander and press out moisture.
    3. 3
      In a medium bowl, lightly beat eggs; stir in lemon juice, yogurt, ranch seasoning, mozzarella, Parmesan, and feta.
    4. 4
      Preheat oven to 350 degrees F; brush 9x13-inch baking dish with olive oil.
    5. 5
      Place about 7 sheets of phyllo dough in the bottom of the pan, brushing lightly with oil every other one, or so.
    6. 6
      Spread half the spinach mixture in pan; place 7 more sheets of phyllo, brushing with oil as before.
    7. 7
      Spread remaining spinach mixture, then phyllo, again brushing with oil every other sheet.
    8. 8
      If desired, use a fork to score the top crust where you will be cutting the pie, to make cutting easier and neater.
    9. 9
      Bake until golden brown, about 45 minutes to an hour.

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    Nutritional Facts for Ranch Spinach Pie #RSC

    Serving Size: 1 (276 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 311.1
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 6.5 g
    Cholesterol 69.6 mg
    Sodium 745.2 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 6.1 g
    Sugars 2.4 g
    Protein 17.9 g

    The following items or measurements are not included:

    Greek yogurt

    Hidden Valley Original Ranch Seasoning Mix

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