Prep 25 mins
Cook 35 mins
Ready, Set, Cook! Hidden Valley Contest Entry. A revamped version of a classic flaky and savory spinach pie made with phyllo dough. The addition of Hidden Valley Original Ranch Seasoning Mix kicks this traditional pie up a notch. I created this recipe by modifying my mom's version that I loved growing up. It's filling, warm and chock full of spinach! It's a really great way to get more veggies into your diet. Tip: When working with phyllo you have to be gentle and fast. It will dry out quickly and is extremely delicate. One plus about this recipe is that you're only doing a top and bottom layer, unlike the multiple layers of a Baklava. If your pastry sheets start to dry out on you, cover them with the plastic sheet that came in and cover that with a damp kitchen towel.
- 2 lbs frozen spinach, defrosted (Don't forget to squeeze out all of the liquid)
- 1⁄4 cup extra virgin olive oil
- 1 bunch green onion, diced
- 1⁄2 cup shallot, diced
- 1⁄2 cup parsley, chopped
- 1⁄2 cup fresh dill, chopped
- 1⁄4 teaspoon ground nutmeg
- salt and pepper
- 1⁄2 lb feta cheese, crumbled
- 1 cup parmesan cheese
- 4 eggs, lightly beaten
- 1 cup Greek yogurt
- 1⁄4 cup butter, melted
- 12 -20 phyllo pastry sheets, defrosted (one standard package)
- Heat olive oil in pan and sauté the green onions and shallots until tender.
- Add the spinach, parsley and dill to sauté for another 5 minutes.
- Season with nutmeg, salt and pepper. Set aside to cool.
- In the meantime, combine the feta, Parmesan, Greek yogurt, and beaten eggs.
- Fold in the cooled spinach mixture.
- Preheat the oven to 350°F.
- Brush the bottom and sides of a 9x12 rectangular pan using a pastry brush.
- Unwrap the defrosted phyllo sheets and begin to add a sheet to the pan, buttering each layer with the pastry brush, until you reach 6-10 layers. If the sheets do not fit the pan exactly, just cut it to size as you go, or fold it over.
- Spread the filling over the layers of pastry and repeat 6-10 more layers on top of the filling.
- Brush on a final layer of butter and bake until golden brown, about 35 minutes.
- It may help to score the top of the phyllo with a knife before baking so that it’s easier to cut after.
- This dish can be served as a main course, an appetizer or a side dish.