MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Weeknight Skillet Spinach Pie
Categories: Pastry, Greens, Cheese, Nuts, Vegetables
Yield: 8 servings

2 lg Eggs; lightly beaten
30 oz (3 boxes) chopped spinach;
- thawed, squeezed dry
8 oz Crumbled feta cheese
1 1/2 c Shredded mozzarella cheese
1/4 c Chopped walnuts; toasted
1 1/2 ts Dried oregano
1 1/2 ts Dill weed
1/2 ts Pepper
1/4 ts Salt
1/4 c Julienned soft sun-dried
- tomatoes; not packed in
- oil; opt
1/3 c Oil
12 (14" X 9") sheets phyllo
- dough

Set oven @ 375ºF/190ºC.

In a large bowl, combine eggs, spinach, cheeses,
walnuts, seasonings and, if desired, tomatoes; set
aside. Brush a 10-in. cast-iron or other ovenproof
skillet with some of the oil; set aside.

Unroll phyllo dough. Place 1 sheet phyllo dough on a
work surface; brush with oil. (Keep remaining phyllo
covered with a damp towel to prevent it from drying
out.) Place in prepared skillet, letting edges of phyllo
hang over side. Repeat with an additional 5 sheets
phyllo, again brushing with oil and rotating sheets to
cover the skillet.

Spread spinach mixture over phyllo in skillet. Top with
an additional 6 sheets of phyllo, again brushing with
oil and rotating sheets. Fold ends of phyllo up over top
of pie; brush with oil.

Using a sharp knife, cut into 8 wedges. Bake on a lower
oven rack until top is golden brown, 35-40 minutes. Cool
on a wire rack. Refrigerate leftovers.

Kristyne McDougle, Lorain, Ohio

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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