Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. THAW phyllo dough according to package directions; PLACE oven rack in lower third position; PREHEAT oven to 425°F ; SELECT a 14 x 9 deep metal baking sheet pan; SPRAY inner baking sheet surface with non-stick cooking spray; INSERT and fit a large sheet of parchment paper (not waxed paper!) into sheet pan; PRESS parchment paper in firmly. | 2. RINSE spinach and transfer into a large microwave-safe bowl containing 1/2 cup water; COVER bowl with a large plate; MICROWAVE on high power for 5 minutes. LET stand 1 minute; WEARING oven mitts, remove bowl from microwave; REMOVE plate from bowl; CAREFULLY drain spinach in colander placed in sink; PRESS spinach against colander to extract excess water; PLACE drained spinach on cutting board; COARSELY chop spinach; PLACE chopped spinach onto center of clean kitchen towel; SQUEEZE out as much moisture as possible into sink. | 3. TRANSFER spinach into a large mixing bowl; ADD the remaining filling ingredients; STIR mixture until thoroughly combined. | 4. LAY one sheet phyllo into baking dish, and brush thoroughly with melted butter; REPEAT procedure with 9 more phyllo sheets, brushing each with butter. | 5. SPREAD spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides. | 6. COVER spinach with one phyllo sheet, brushing with butter; SPRINKLE buttered phyllo sheet with 2 tablespoons grated parmesan cheese; LAY another 2 sheets phyllo on top of cheese-sprinkled layer; BRUSH with butter (do not add cheese to the following two sheets); REPEAT with one more phyllo sheet. | 7. PRESS layers gently with hands to release residual air pockets; SCORE the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces. | 8. BAKE for 20-25 minutes, or until phyllo is golden brown and crispy; COOL pie at least 10 minutes. | 9. LIFT out and slide parchment insert containing pie carefully onto a cutting surface; SLICE along scores, lifting pie from parchment with a sharp spatula before serving. | 10. SERVE and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	2	packages		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
feta cheese	12	ounces	crumbled	898.128	13.9142	48.3424	72.3946
greek yogurt	3/4	cup	strained	-	-	-	-
artichoke heart	1/2	cup	drained marinated chopped	201.7338	0.0	44.8801	1.1333
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668
mint leaf	1/4	cup	minced	201.7338	0.0	44.8801	1.1333
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
garlic clove	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
lemon zest	1	teaspoon	grated	201.7338	0.0	44.8801	1.1333
lemon juice	1 1/2	tablespoons	squeezed	5.0325	1.5784	0.0801	0.0549
nutmeg	1	teaspoon	grated	11.55	1.0844	0.1285	0.7988
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
fine sea salt	1/2	teaspoon		201.7338	0.0	44.8801	1.1333
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
	1/2	lb	thawed	201.7338	0.0	44.8801	1.1333
butter	1/2	cup	unsalted melted	684.0	31.428	21.372	57.6
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.