- 12 SERVINGS
PHYLLO PASTRY TOPPING:
- 6 sheets phyllo pastry (about 17×13-inches each), defrosted if frozen 4 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- Two 10-ounce packages frozen, chopped spinach, defrosted
- 2 cups ricotta cheese
- 8 ounces feta cheese, crumbled
- 8 ounces jack cheese, grated
- 2 large eggs
- 3 tablespoons finely chopped fresh dill
- 3 tablespoons finely chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 350°F. Butter a 13x9x2-inch baking dish or spray with nonstick spray.
- In a medium skillet, heat the olive oil over medium heat for about 1 minute.
- Add the onions and cook until softened, about 5 minutes, stirring often. Set aside.
Squeeze the liquid out of the thawed spinach.
- In a large bowl, stir together onion, drained spinach, ricotta, feta, jack cheese, eggs, dill, parsley, salt and black pepper. Spread half of filling in baking dish.
- Cover with 2 pieces of the phyllo pastry (just tuck the edges in on the sides).
- Brush pastry lightly with melted butter. Top with one piece of phyllo. Tuck in any overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter.
- Top with remaining phyllo sheet and brush with butter. Use a sharp knife to mark 12 squares by cutting through the top layers of pastry.
- Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use a sharp knife to cut through the marked squares.
- Serve warm.
- If covered tightly and refrigerated, this pie can be assembled early in the day and baked later. Cold pot pie will probably need to bake an additional 5 minutes.