Serves 9

            Layers of phyllo make a crisp double crust for this classic Greek spinach pie.
  • 3 lb. frozen spinach, thawed
  • 2 Tbs. plus ⅓ cup olive oil or melted butter, divided
  • 2 medium onions, diced
  • 8 green onions, sliced
  • ½ tsp. ground nutmeg
  • 1 cup chopped fresh parsley
  • 3 large eggs
  • 8 oz. low-fat feta cheese, crumbled
  • 12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)

1. Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)

2. Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.

3. Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.

4. Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.

5. Spread spinach mixture in phyllo crust.

6. Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.

Nearly Meatless Monday – Spinach Almond Salad

We had been invited out to a friend’s place for dinner along with another couple, and our “hostess” served the most delicious dinner.

One of the things on her “menu” was this delicious Spinach Almond Salad. YUMMY and so easy to prepare.

A little tid bit of nutritional info- 😀

Spinach is a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E ,Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Spinach is also high in Sodium.

freekeh reekeh baby spinach & almond salad

Spinach Almond Salad

1 pack (6 ounces) fresh baby spinach
2 Large tart apples thinly sliced
10 strips of bacon – cooked and crumbled
1 cup dried cranberries
3/4 cup slivered almonds


 1/4 cup sugar
3 tablespoons cider vinegar
2 teaspoons finely chopped onion
1/4 teaspoon salt
1/3 olive oil
In a large bowl, combine the first 5 ingredients in a blender, combine sugar, vinegar, onion and salt: cover and process until blended.
While processing , gradually add oil in a steady stream. Pour over salad and toss.