Sunday, February 14, 2010

Spinach Pie with Raisins and Pine Nuts

Adapted from Cooking Light. I made this a few weeks ago and just didn't get a chance to post it until now. This is a nice dish to feed a crowd and the left overs are quite tasty even though they aren't as crispy the next day. Next time, I think I'll forego the phyllo and just use puff pastry; it's easier to deal with and is a bit less time consuming.

1/3 cup olive oil, divided
2 cups minced onion (about 1 large)
5 (9-ounce) packages fresh spinach, roughly chopped (I used two 10 oz pkgs of chopped frozen spinach)
1/2 cup golden raisins
1 egg
1 C fat free cottage cheese
1/2 C crumbled reduced-fat feta
1/3 cup pine nuts, toasted
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
a few gratings of nutmeg
12 sheets frozen phyllo dough, thawed
Cooking spray

Preheat oven to 400 degrees. In a large pot set over medium heat, add 3 T olive oil. Add onion to pan; cook 5 minutes or until browned, stirring occasionally. Add spinach, 1 bag at a time; cook 3 minutes or until spinach wilts, stirring frequently. Simmer spinach mixture 40 minutes or until liquid evaporates. Stir in raisins. Remove from heat; cool completely. In a food processor, add egg and cottage cheese; blend to combine. Stir in cheese, nuts, salt, pepper and nutmeg to cottage cheese mixture then stir into spinach.

Press 1 phyllo sheet into bottom and up sides of a 13 x 9–inch baking dish coated with cooking spray (cover remaining dough to keep from drying); lightly coat phyllo with cooking spray. Repeat procedure with 7 phyllo sheets.**Spread spinach mixture in an even layer onto phyllo. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 1 1/2 teaspoons oil. Repeat procedure with the remaining 3 phyllo sheets and the remaining 1 1/2 tablespoons oil (I just used cooking spray for this part as well). Place phyllo layer over spinach mixture; tuck in sides to enclose spinach fully. Bake at 400° for 30 minutes. Remove from oven; let stand 15 minutes. I served this with warm pita wedges and a Greek salad.

**I found it easier to work on a large cutting board and stack the phyllo sheets on top of each other and then place the whole thing into the baking dish.

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