Spinach And Rice Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 scallions, thinly sliced
• 6 tablespoons unsalted butter
• 4 eggs
• 4 ounces feta cheese, crumbled
• 1/2 cup cottage cheese
• 1 1/2 teaspoons dried dill
• 3/4 teaspoon salt
• 2 (10 ounce) packages frozen spinach, thawed
• 8 ounces cooked rice, cooled
• 1 tablespoon lemon juice
• 4 ounces phyllo dough (about 10 sheets)

Recipe

• 1 in small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes.
• 2 let cool slightly.
• 3 in large bowl, lightly beat eggs. stir in feta and cottage cheeses, dried dill, salt and scallions.
• 4 with your hands, gently squeeze all water out of the spinach.
• 5 add spinach, rice and lemon to egg mixture, stirring to combine well.
• 6 heat oven to 350f and set out a 9-inch deep dish pie plate. melt remaining 5 tbsp butter.
• 7 unroll phyllo; keep covered with plastic wrap. working quickly and carefully, remove 1 sheet and place on a clean, flat surface.
• 8 brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim.
• 9 repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang.
• 10 scrape spinach filling into pie plate, smoothing the top.
• 11 brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling.
• 12 repeat with a second sheet.
• 13 gentliy lift the overhanging phyllo over the top to encase the pie.
• 14 lightly brush the top with any remaining butter.
• 15 bake at 350f for 50 minutes or until filling reaches 160f and crust is golden.