*  Exported from  MasterCook II  *
                        Spinach Pie In Phyllo Dough
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Greek                            Low-Cholesterol
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      Sheet         Phyllo Pastry -- sheets
                         Vegetable Oil Spray -- olive oil
    1      Clove         Garlic -- crushed
    4      Tablespoons   Olive Oil
   40      Ounces        Spinach, Frozen -- chopped
    1      Cup           Chopped Parsley -- fresh
    4      Whole         Green Onion -- finely chopped
    1      Teaspoon      Dried Dill Weed
    4      Tablespoons   Dill -- fresh,finely chopped
      1/4  Teaspoon      Nutmeg
      1/2  Teaspoon      Salt
      1/2  Teaspoon      Pepper
    1      Cup           Cottage Cheese, Lowfat
    1      Whole         Egg White
    4      Ounces        Feta cheese -- crumbled
 Thaw and drain the 4 10 oz. packages of spinach.
  Crush the garlic into the olive oil.  Set aside.
   To make the filling, squeeze the spinach between your hands to remove most of t
 he liquid.  Place in a bowl or in a food processor.  Add the parsley, green onio
 ns, dill, nutmeg, salt and pepper.  Stir in the cottage cheese, egg white and fe
 ta.  Combine w
 ell.  Lightly coat a 9 x 13 inch baking dish with nonstick cooking spray.
   Lay one sheet of phyllo in the bottom of the dish and drape the edges over the 
 sides of the dish.  Spray lightly with cooking spray and cover with another shee
 t of phyllo dough.  Brush that sheet with the garlic-olive oil mixture.  Layer a
  total of four
   sheets, coating each alternately with nonstick cooking spray and olive oil.  Sp
 read half the filling over the prepared phyllo dough.  Lay another sheet of doug
 h over the filling and coat lightly with cooking spray.  Lay down another sheet 
 and lightly co
 at with olive oil.  Continue alterating spray and olive oil for a total of four 
 sheets.  Layer remaining spinach filling on dough.
   Continue layering phyllo dough over the filling, spraying the first sheet and a
 lternately brushing with olive oil and spraying subsequent sheets.
   When finished, brush the surface with olive oil and roll the edges of the dough
   inward to create an attractive rim around the outside. Score the surface with a
  sharp knife into 12 portions.
   Preheat oven to 325 degrees F. Bake for 40 minutes until golden. Allow to cool 
 10 minutes before serving.  Makes 12 portions.
   Test kitchen notes:  Phyllo means “leaf” in Greek.  The dough is usually availa
 ble in the frozen food section of most supermarkets or in Greek or Middle Easter
 n markets.  For best results, allow dough to defrost overnite in the refrigerato
 r.  Keep it co
 vered with wax paper and a damp towel while making pie.
  Nutrition information per serving using 2-percent fat cottage cheese:
 calories, 175; fat 7.3 grams; carbohydrate, 19.9 grams; cholesterol, 10 milligra
 ms; sodium, 319 milligrams.
                    - - - - - - - - - - - - - - - - - - 
 Nutr. Assoc. : 4453 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0