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  Textcategory:Maincuisine:Greek...8 more

  Not Just Spinach Pie

  NOT JUST SPINACH PIE
  
  ¼ cup olive or salad oil
  ½ cup chopped onions
  ¼ cup chopped scallions
  2 pounds any combination of fresh
  greens (spinach, chicory, collard
  greens, kale)
  ¼ cup chopped parsley
  1 teaspoon dried dill
  ½ teaspoon oregano
  ⅛ teaspoon pepper
  ⅓ cup milk
  ½ pound Feta cheese, finely
  crumbled or 1 (8-ounce) carton
  cottage cheese, well drained
  ¼ cup grated Parmesan cheese
  4 eggs, lightly beaten
  
  1 (10-ounce) package frozen patty
  shells (6 shells), thawed
  
  In a heavy 10 or 12-inch skillet, heat
  oil; add onions and scallions, saute until
  soft. Remove stems and damaged leaves
  from greens. Wash thoroughly, pat dry;
  chop coarsely. Stir greens into skillet.
  Cover; cook 5 minutes. Add parsley, dill,
  oregano and pepper; cook, uncovered, 10
  minutes longer, until most of the liquid
  has evaporated. Turn mixture into a large
  bowl; stir in milk. Cool slightly; add
  cheeses. Gradually stir in eggs, mixing
  well. Set aside. Place 3 thawed patty
  shells in a stack on a lightly floured board.
  Roll out to form a 13x8-inch rectangle.
  
  Line bottom of a 12x7x2-inch baking
  dish with pastry; spread spinach mixture
  over filling. Roll out remaining pastry
  shells; fit over filling, pressing pastry gen-
  tly against sides of dish; brush with melt-
  ed butter; prick pastry to allow steam to
  escape. Bake in a 425-degree oven for 25
  minutes, until pastry is golden brown.
  Cool slightly, cut in squares. Yields 6 to 8
  
  Back: blank
  
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  # Not Just Spinach Pie
  
  *Yields 6 to 8*
  
  ## Ingredients
  
  - 1/4 cup olive or salad oil
  - 1/2 cup chopped onions
  - 1/4 cup chopped scallions
  - 2 pounds any combination of fresh greens (spinach, chicory, collard greens, kale)
  - 1/4 cup chopped parsley
  - 1 tsp dried dill
  - 1/2 tsp oregano
  - 1/8 tsp pepper
  - 1/3 cup milk
  - 1/2 pound Feta cheese, finely crumbled, or 1 (8-ounce) carton cottage cheese, well drained
  - 1/4 cup grated Parmesan cheese
  - 4 eggs, lightly beaten
  - 1 (10-ounce) package frozen patty shells (6 shells), thawed
  - Melted butter, for brushing (amount unspecified)
  
  ## Instructions
  
  1. In a heavy 10 or 12-inch skillet, heat oil. Add onions and scallions; sauté until soft.
  2. Remove stems and damaged leaves from greens. Wash thoroughly, pat dry, and chop coarsely. Stir greens into skillet.
  3. Cover and cook 5 minutes. Add parsley, dill, oregano, and pepper; cook uncovered 10 minutes longer, until most of the liquid has evaporated.
  4. Turn mixture into a large bowl; stir in milk. Cool slightly, then add cheeses. Gradually stir in eggs, mixing well. Set aside.
  5. Place 3 thawed patty shells in a stack on a lightly floured board. Roll out to form a 13x8-inch rectangle.
  6. Line the bottom of a 12x7x2-inch baking dish with the rolled pastry. Spread the spinach mixture over the pastry.
  7. Roll out the remaining 3 patty shells; fit over the filling, pressing the pastry gently against the sides of the dish. Brush with melted butter; prick the pastry to allow steam to escape.
  8. Bake in a 425°F oven for 25 minutes, until pastry is golden brown.
  9. Cool slightly, then cut into squares.