Look Lorrie! I did it!
1 package thawed phyllo pastry
2 (6 oz) bags fresh spinach
1 1/2 tsp salt
1 egg
1/2 cup sour cream (divided)
1/4 cup greek yogurt
4 oz. goat cheese, crumbled
spray olive oil
2 tbsp milk
Thaw phyllo dough. Preheat oven to 350.
Place spinach in a big glass bowl and top with salt. Let sit for 10 minutes to allow the salt to pull the water out of the spinach.
Grease a 9×13 baking dish.
Lie a sheet of phyllo dough into the bottom of your baking dish. Spray with cooking spray and repeat until you have 6 or 7 layers. Cover dough with a damp towel to keep it from drying out.
Add a layer of the spinach mixture. Repeat, like you would lasagna, with another layer of pastry, spinach, and ending with pastry.
Bake for 45 minutes.
Combine remaining sour cream and milk. Pour over pie and bake an additional 15 minutes.
Serves 6.
Nutritional info: 338 calories; 14.8g fat; 38.7g carb; 2.6g fiber; 11.1 protein.
Do you think this would work if I used frozen spinach instead of fresh?
I think it would be really hard to get all the water out of frozen. It took much less time to salt, sit, and spin than thawing would take. I’m not sure, though.
Hey Girl – I just made this, but I kind of winged it because I think there’s a step missing about making the spinach mixture.
It looks really good though, and I did use frozen spinach and wrung the water out of it. It doesn’t seem soggy so far, just because there’s so much other moisture, and that’s good for the fillo! For what it’s worth… 