Spinach and Feta Pie

Name: Spinach and Feta Pie
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters coarsely chopped dill; 1 large egg, beaten; 170 grams feta cheese, preferably Greek, crumbled; 2 cloves garlic, finely chopped; 79 milliliters golden raisins; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground black pepper; 1 teaspoon finely grated lemon zest; 2 Tbsps extra-virgin olive oil; 59 milliliters halved pitted olives, such as Kalamata; 1 medium onion, chopped; 118 milliliters sliced pepperoncini; 12 sheets phyllo dough from one 16-ounce package; 59 milliliters pine nuts; 567 grams packages frozen chopped spinach, thawed and squeezed dry; 340 grams small bunch Swiss chard, stems and leaves chopped and reserved separately (about; 3 mediums ripe medium tomatoes, cut into wedges; 118 milliliters unsalted butter, melted; 118 milliliters long-grain white rice

This recipe makes 8 servings with 450 calories, 11g of protein, and 29g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon zest, olive oil, rice, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine.

Ingredients you will need

Garlic

Onion

Swiss Chard

Rice

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes.

Ingredients you will need

Spinach

Greens

Swiss Chard

Water

Rice

Salt

Transfer to a large bowl to cool (stirring with a large spoon will speed this up).

Equipment you will use

Bowl

When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.

Ingredients you will need

Lemon Zest

Pine Nuts

Raisins

Dill

Feta Cheese

Egg

Place a large piece of parchment paper on a work surface.

Equipment you will use

Baking Paper

Lay out one sheet of phyllo and brush all over with some of the melted butter.

Ingredients you will need

Butter

Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center.

Ingredients you will need

Filo Pastry

Butter

Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other.

Ingredients you will need

Butter

Spread

Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle.

Ingredients you will need

Butter

Dough