Spinach Rose Pie
Jun
Try our updated version of the classic spinach quiche—flavorful and pretty!
Preheat oven to 350°F.
Sauté chopped onion in olive oil until translucent. Set aside to cool. Place spinach, cheese and eggs in a large bowl. Add onions. Season with nutmeg, salt and pepper. Pour mixture into an 11” shallow pie dish or tart pan. Bake for 20 Minutes.
Keep phyllo sheets covered with a damp paper towel. Working with one sheet placed horizontally across your worksurface, brush with melted butter or spray with oil. Using your fingers, pleat dough on the right side, forming a fan. Starting at that end, pleat and turn dough into a spiral until it resembles a rose; place on top of the spinach filling, at the outer edge. Repeat with remaining pastry sheets and place around the edge of the pan. Use 3 roses for the center.
Brush the top of the phyllo with butter or oil. Bake for about 25 Minutes until golden.
Note: This is best fresh although you can refrigerate it 3 to 4 days before serving. Reheat for 10 minutes at 350°F.