Spinach and Rice Pie

Recipe by jovigirl
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes.
  • Let cool slightly.
  • In large bowl, lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt and scallions.
  • With your hands, gently squeeze all water out of the spinach.
  • Add spinach, rice and lemon to egg mixture, stirring to combine well.
  • Heat oven to 350F and set out a 9-inch deep dish pie plate. Melt remaining 5 tbsp butter.
  • Unroll phyllo; keep covered with plastic wrap. Working quickly and carefully, remove 1 sheet and place on a clean, flat surface.
  • Brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim.
  • Repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang.
  • Scrape spinach filling into pie plate, smoothing the top.
  • Brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling.
  • Repeat with a second sheet.
  • Gentliy lift the overhanging phyllo over the top to encase the pie.
  • Lightly brush the top with any remaining butter.
  • Bake at 350F for 50 minutes or until filling reaches 160F and crust is golden.