Spring Greens Pie

Spring Greens Pie
Photo by Beau Gustafson

Ingredients

  • ½ cup (2 ounces) shredded part-skim mozzarella cheese
  • 10 cup bagged prewashed baby spinach (about 3 6-ounce packages)
  • ½ cup sliced shallots (about 5)
  • ½ cup (2 ounces) shredded part-skim mozzarella cheese
  • ½ cup coarsely chopped fresh parsley
  • 10 cup bagged prewashed baby spinach (about 3 6-ounce packages)
  • ¼ cup chopped fresh dill
  • + 21 more ingredients
    • ½ teaspoon salt
    • ½ teaspoon fennel seeds
    • ½ cup coarsely chopped fresh parsley
    • ½ teaspoon black pepper
    • 8 sheets frozen phyllo dough, thawed
    • ¼ cup chopped fresh dill
    • ½ cup part-skim ricotta cheese
    • ½ teaspoon salt
    • 5 cups trimmed arugula (about 9 ounces)
    • ½ teaspoon fennel seeds
    • 4 cups chopped beet greens (about 4 ounces)
    • ½ teaspoon black pepper
    • 8 sheets frozen phyllo dough, thawed
    • ½ cup part-skim ricotta cheese
    • 5 cups trimmed arugula (about 9 ounces)
    • 4 cups chopped beet greens (about 4 ounces)
    • Cooking spray
    • 1 cup thinly sliced green onions
    • ½ cup sliced shallots (about 5)
    • Cooking spray
    • 1 cup thinly sliced green onions

Preheat oven to 375°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and shallots; cook 4 minutes or until golden. Remove onion mixture from pan; set aside. Add spinach to pan; cook 6 minutes or until wilted, stirring occasionally. Place spinach in a ...

View full recipe at My Recipes

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