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Greek-Style Greens Pie Recipe
This meatless phyllo pie, filled with spinach, escarole, chicory, and goat cheese, is perfect for lunch or as a light dinner.


Servings: 8 Prep
Time: 30 mins

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Ingredients:
  GREENS FILLING

• 1/2  cup  water
• 1   pound  fresh spinach, stems removed, coarsely chopped
• 1/2  pound  escarole, coarsely chopped
• 1/2  pound  chicory, coarsely chopped
• 2   tablespoons  butter or margarine
• 1   cup  chopped onions
• 1/4  cup  chopped fresh parsley
• 3   tablespoons  chopped fresh dill
• 1/2  teaspoon  freshly ground pepper
• 1/4  teaspoon  salt
•   Pinch nutmeg
• 4   ounces  goat cheese, crumbled
• 4   ounces  feta cheese, crumbled
• see savings 1    egg, lightly beaten
• 1/3  cup  butter or margarine, melted
• 16   sheets  phyllo dough (about 1/2 pound)
• 
  Directions
  
• 1. For the filling, bring water to a boil in a large Dutch oven. Add the spinach, escarole and chicory. Cover and cook, stirring occasionally, until greens are wilted, about 5 minutes. Drain greens in a colander, pressing out excess liquid.
  
•  2. Melt the 2 tablespoons butter in a large skillet over medium-high heat. Add onions and cook until softened, 3 minutes. Add cooked greens, parsley, dill, pepper, salt and nutmeg; cook 2 minutes more. Cool greens mixture then add goat cheese, feta and egg; mix well.
  
•  3. Arrange oven rack in lower third of oven. Place a cookie sheet on rack. Heat oven to 425 degrees F. Brush a 9-inch metal or glass pie plate with melted butter. Place 1 phyllo sheet in pie plate, letting sides overhang. Brush lightly with melted butter to 1 inch beyond edge of plate. Layer and butter 7 more sheets of phyllo. Spoon in greens filling. Layer and butter remaining 8 phyllo sheets on top, then trim edges of phyllo with scissors to form a 1-inch overhang. Tuck overhang under and flute edge. Place on the cookie sheet on rack and bake 25 to 30 minutes. Cover edges of pie with foil. Reduce oven temperature to 375 degrees F. and bake 25 to 30 minutes more, until pie is golden and center is puffed. Cool on wire rack 5 minutes before cutting.
  
• Nutrition information Per Serving: cal. (kcal) 320, Fat, total (g) 21, chol. (mg) 75, sat. fat (g) 12, carb. (g) 25, fiber (g) 7, pro. (g) 11, sodium (mg) 657, Percent Daily Values are based on a 2,000 calorie diet