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 Chopped spinach (3 boxes);
           - thawed, squeezed dry
      8 oz Feta cheese; crumbled
  1 1/2 c  Mozzarella cheese; shredded
    1/4 c  Walnuts; toasted, chopped
  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 (optional)
    1/3 c  Oil
     12    Phyllo dough sheets
           - (14x9")
 
  Set oven @ 375°F/190°C.
  
  In a large bowl, combine eggs, spinach, cheeses, walnuts,
  seasonings and, if desired, tomatoes; set aside. Brush a 10"
  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.
  
  Recipe by Kristyne McDougle, Lorain, Ohio
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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