Recipe(tried): Spinach and Feta Phyllo Pie (easy, in a pie plate!)

Around my house, there are 3 of us that just love spanakopita. But somehow, making a 9 X 13 size one amounts to a lot of work. I came across this method in a cookbook (Rose Reisman's "weekday wonders"), and tweaked it until it had the taste of the bigger one. And because it is smaller, it fits into my counter-top oven. I use the counter-top oven 95% of the time, you would be surprised to see what I can fit into there, and how handy I find it to be!

Spinach and Feta Phyllo Pie:

Filling:
1 tsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced

10 oz spinach cooked,(thawed if from frozen) drained, chopped, and squeezed dry
1 tsp mixed Italian herbs

1 cup crumbled feta cheese
1/2 cup cottage cheese
1/3 chopped fresh baby dill
3 chopped green onions
1/4 cup sliced black olives
2 tbsp dry seasoned bread crumbs
1 egg

10 sheets phyllo pastry (take out of the freezer the day before to defrost, return remainder back in the freezer for next time...)
1/3 cup total, part butter or margarine/part vegetable oil (for brushing the phyllo dough)

1. Preheat oven to 375

2. Make filling:
Soften onions in oil (I used the microwave (high) for two minutes, stir, one more minute)and a big bowl that will accommodate the whole filling mixture).

Add garlic, spinach, seasoning (including salt and pepper if you wish) and cook for one more minute on high.

Stir in remaining filling ingredients.

3. Layer 2 sheets of phyllo in pie plate, leaving edges just hanging over the rim of the pie plate. Brush with butter/oil mixture. Do this twice more, brushing with oil every two sheets, for a total of 6 sheets into the bottom of the pie plate.

4. Pour 1/2 the filling in to the pie plate.

5. Layer the remaining four sheets of phyllo over top of the first layer of filling, brushing with butter/oil every two sheets, leaving overhang, as above.

6. Add the remaining filling.

7. Bring all the overhanging phyllo up over the top of the the whole dang thing, brushing remaining butter, oil mixture into the nooks and crannies, as you see fit, and brush what's left over the top. The phyllo will pretty much cover over the second layer of filling...don't worry, it's gonna be alright after it cooks, it will brown up nicely and look real purty!

8. Bake for 20 or 30 minutes until phyllo is golden.

Stand back so you don't get run over!

note: you can use the range to make the filling, you will probably need a bit more oil in the pan to start with...I think the microwave is dandy for this, so that's what I use mine for!

some say you need to cover the phyllo with a damp cloth...I work really fast, and find I don't need to. Also, don't worry if you tear it a bit, just tuck the wayward pieces in. Trust me, know one will know. (I won't tell!)

Cheers!

Carolyn!