January 2009

I don't know about you, but I always have masses of

unidentifiable cheese in my refrigerator. For this recipe

you can guess at amounts—you need some cooked greens

like spinach, plenty of soft white and another other cheeses

(not blue), and four eggs. This goes into a pan lined with

filo and baked in the oven. It can be served as a simple

luncheon or supper dish. Have fun with it!

TANTE MARIE'S SPINACH-CHEESE PIE

Ingredients

About 1 lb. clean greens like spinach, lettuce, andarugula1 bunch green onions, white and green parts, chopped

About 2 lbs. leftover white or yellow cheese includingfeta, ricotta, halvarti, Cheddar, and Monterey Jack4 eggs

1/2 cup dried breadcrumbs1/2 lb. filo pastry sheets4-6 Tbs. melted butter

InstructionsTo cook the greens chop them coarsely and drop them intoa large of rapidly boiling salted water. When they are wilted,drain them in a colander. Into the pan, put a tablespoon ofolive oil or butter and cook the green onions overmoderately high heat. Toss in the greens and cook, stirring,for another minute.

Transfer the greens to a bowl, add the mixture of differentcheeses coarsely chopped, the eggs, and salt and pepper totaste and mix well.

Line a 9-inch spring form with the filo sheets in a spiral sothat the bottom and sides are covered. To get the filo sheetsto stick together, keep dabbing them with the melted butter.Sprinkle the breadcrumbs on the bottom of the inside of thepie. Fill with the mixture of greens and cheese. Loosely, layover the sheets of filo in a spiral manner dabbing now andthen with butter. Bake in a preheated 350 degree oven for45 minutes. Cover with foil and bake another 15 minutes.Serve warm.

Serves 6.

©Mary Risley(Recipe adapted from VOGUE AUSTRALIA)

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