| 337 | 338 | 339 | 340 | 341 |
| 1 | 95 | 190 | 285 | 380 |
|
betty crocker best of baking recipes.txt
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
"
7 1/2 Cups"
-
- - - - - - - - - - - - - - - - - -
Per serving: 45 Calories (kcal); 5g Total Fat; (88% calories from fat); 1g
Protein; trace Carbohydrate; 1mg Cholesterol; 44mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 1423 3332 0 2130706543 0 0 20187 0 2130706543 0 0 0
*
Exported from MasterCook *
Spinach Phyllo Pie
Recipe By :
Serving Size : 6
Preparation Time :0:00
Categories
: Main and Side Dishes
Vegetarian
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
1
1
2
tablespoon olive or vegetable oil
medium onion -- chopped (1/2 cup)
medium red bell pepper -- chopped (1 cup)
clove garlic -- finely chopped
(9 ounce) packages frozen chopped spinach -- thawed and squeezed to
drain
1
(8 ounce) package cream cheese -- softened
cup crumbled Feta or Gorgonzola cheese (2
ounces)
1
/2
2
1
large eggs
tablespoon chopped fresh dill
OR
1
teaspoon dried dill weed
teaspoon salt
teaspoon pepper
1
1
/2
/4
8
2
sheets frozen phyllo (18 × 14 inches) -- thawed
tablespoons stick margarine or butter -- melted*
Heat oven to 375º. Grease bottom and side of pie plate, 9 × 1 1/4 inches
with margarine. Heat oil in 10-inch skillet over medium-high heat. Cook
onion, bell pepper and garlic in oil, stirring frequently, until
vegetables are crisp-tender; remove from heat. Stir in spinach, cream
cheese, Feta cheese, eggs, dill weed, salt and pepper.
Cut stack of phyllo sheets into 12-inch square; discard extra phyllo.
Cover with waxed paper, then with damp towel to prevent them from drying
out. Brush each of 4 phyllo squares with margarine and layer in pie plate.
Gently press into pie plate, allowing corners to drape over edge.
Spread spinach mixture evenly over phyllo. Fold ends of phyllo up and over
filling so corners overlap on top. Brush with margarine and layer
remaining 4 phyllo sheets over pie, allowing corners to drape over edge.
Gently tuck phyllo draping over top inside edge of pie plate. Cut through
top phyllo layers into 6 wedges, using sharp knife or scissors.
Bake 35 to 45 minutes or until crust is golden brown and filling is hot.
Let stand 10 minutes before serving.
Page 339
Page
Quick Jump
|