Frozen phyllo dough makes for a spinach pie with a crispy, crackly crust. Perfect for a meatless dinner or brunch! From Bridget Edwards of Bake at 350.
20oz. weight Frozen Spinach
1tbsp. Olive Oil, Plus More For Brushing On Phyllo Sheets
1 Onion, Chopped
2 cloves Garlic, Minced
4 Eggs
8oz. weight Feta Cheese, Crumbled
4oz. weight Goat Cheese Crumbled
1tsp. Kosher Salt
1/2tsp. Freshly Grated Nutmeg
1c. Flat-leaf Parsley, Chopped
1/2 package (16 Oz.
Size) Phyllo Sheets, ThawedPreheat oven to 325ºF.
Place frozen spinach in a colander and rinse with warm water, tossing, until thawed. Squeeze out excess water place on a double layer of paper towels. Use the paper towels to squeeze out more water. Repeat until the spinach has been squeezed dry. Set aside.
Heat the 1 tablespoon olive oil in a skillet over medium heat.
Add chopped onion and cook until softened. Add garlic and cook 1 minute more. Remove from heat.
In a large bowl, whisk eggs until combined. Stir in cheeses, salt, and nutmeg. Add spinach, parsley, and cooled onion mixture. Stir until well-mixed.
Unroll phyllo sheets and cover with a lightly damp dish towel.
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