Reply #7: OK--Here goes Spinach Pie

[The empressof all]

First of all I don't measure--I've been doing these for years so I do it by look and feel. Any measurements are approx.

Spinach Pie.

Ingredients

Frozen Phyllo Dough- Defrosted
1 1/2 lb Swiss Cheese shredded
10 boxes of Frozen spinach- Defrosted and moisture squeezed out
1 large sweet onion
1 cup butter melted
milk/1/2 and 1/2 or canned milk (not sweetened) (I use a combo of all three) (about 2 cups)
1/4 cup of eggnog (don't leave this out it makes a difference)
small hand full of flour
salt black pepper to taste


Chop and saute onion in butter until translucent. Add flour until absorbed. Slowly add warmed milk and eggnog, stir until it thickens. Add spinach and stir to combine. I taste at this point and add salt and pepper to taste.

You should have a good sized pot of creamed spinach at this point.

Using a large glass pan butter bottom and sides thoroughly.

Phyllo dough is tricky.--Don't fret if it breaks--It doesn't matter.

Layer about 5-6 sheets of phyllo on the bottom of your baking dish. I brush butter on the dough between every 2 or 3 sheets.

At this point you are building this just like you would a lasagna.

dough, spinach, shredded cheese,......

You want to end with Dough on the top.

Bake in the oven at 350 until brown


There are a number of variations on this theme. I've done this with Broccoli but it's not as good as spinach.

You can add a cup of grated parmagiano reggiano to the creamed spinach (mixed reviews at my house)

This is a dish that is well worth the time and effort. My husband eats this pretty much exclusively on Thanksgiving.