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Ingredients

2 pounds spinach, washed and chopped 1 onion, chopped ½ pound fresh mushrooms, sliced 3 tablespoons vegetable oil 2 cups ricotta cheese 2 tablespoons dried basil 2 eggs 1 cup feta cheese ¾ cup butter, melted 1 (16 ounce) package phyllo dough

Nutrition Info

586 calories carbohydrate: 40.8 g cholesterol: 138 mg fat: 38.8 g fiber: 4.5 g protein: 21.1 g saturatedFat: 20.4 g servingSize: - sodium: 925.4 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

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.

1 deep dish pie

This is a versatile pie;add garlic, fennel, chard, and/or herbed feta for tasty variations.