For this lovely and delicious, deep-dish pie, sheets of buttered phyllo dough make the bottom crust. A fabulous ricotta and feta cheese layer is spooned on, followed by another layer of phyllo, a layer of spinach and mushrooms, and a final layer of phyllo
INGREDIENTS (for 1 servings):
- 2 pounds spinach, washed and chopped
- 1 onion, chopped
- 1/2 pound fresh mushrooms, sliced
- 3 tablespoons vegetable oil
- 2 cups ricotta cheese
- 2 tablespoons dried basil
- 2 eggs
- 1 cup feta cheese
- 3/4 cup butter, melted
- 1 (16 ounce) package phyllo dough
PREPARATION:
Steam the spinach until just wilted.
In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach.
In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil.
Butter a deep dish pie pan. Place a sheet of phyllo on the bottom of the pan, and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the pan. Spread the ricotta mixture over the phyllo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the phyllo. Top the pie with 5 or 6 more sheets of phyllo brushed with butter. Trim dough to the edge of the pie dish.
Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown.