Meatless Monday with Spinach Pie

Happy Meatless Monday everyone. Are you looking for a light gourmet dish for these balmy summer nights? How about this easy Greek style Spinach Pie from the Martha Stewart kitchens at Everyday Foods? This Mediterranean dish will be a welcome change from your typical Meatless Monday fare. Also, now you can buy whole wheat or even spelt phyllo dough to make this dish even healthier! 

Ingredients
• 1/2 cup plus 2 tablespoons olive oil
• 4 medium onions, chopped
• 6 garlic cloves, minced
• Coarse salt and ground pepper
• 6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
• 1 pound feta cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1/2 cup plain dried breadcrumbs
• 2 teaspoons dried dill
• 8 large eggs, lightly beaten
• 8 ounces frozen phyllo sheets, thawed and thinly sliced

Directions
1. Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
2. Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
3. Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
4. Make the topping: In a large bowl, gently toss sliced phyllo to separate then toss with remaining 1/2 cup oil until coated.
5. Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
6. Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

The Spinach pie serves 12, buy you can make it in a smaller pan if you feel that this is too large for your table however leftovers make a fabulous lunch. “This Greek-style dish can be assembled and then frozen for up to three months. When you’re ready to bake, it can go straight from the freezer into the oven. To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.” Remember to wrap well and always label dishes you make ahead in the freezer. It is also helpful to write the defrosting and baking instructions on the label. This way if you decide to give away a frozen pie the instructions will be there for them. This pie is perfect for brunch, luncheon or a light dinner, as it will surely impress your guests. To complete this meal you may want to accompany the offering with a Greek salad. Enjoy!