MGHS

For more information, contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490

 
SPINACH PIE  
Fresh spinach 1 1/2 lb.
OR  
Chopped frozen spinach, thawed & drained 3-10 oz. boxes
Feta cheese, grated 1/2 lb.
Cheddar cheese, grated 1/2 lb.
Chopped onions, sauteed in 2 T. butter 1 cup
Eggs, beaten slightly 5
Cooked rice 3 cups
FILO dough 1/2 package
OR
Make one batch puff pastry
Butter or margarine 		1/2 lb.

Mix feta, spinach, cheddar cheese, rice and eggs. Saute onions in butter. Add to spinach mixture. In 9x13 pan place 1 layer of puff pastry. Bake until brown in a 400 degree oven. Add spinach mixture. Place top layer of pastry. Bake 1/2 hour at 350 degrees until golden brown. If using filo dough place 1/4 package in bottom of pan buttering each layer. Bake slightly and add spinach mixture. Place remainder of filo dough on top, buttering each layer again. Bake same as above.

PUFF PASTRY for SPINACH PIE  
Butter or margarine 2 T.
Flour 3 cups + 6 T.
Salt 1/3 tsp.
Egg white 1/2 oz.
Cream of Tartar 1/4 tsp.
Cold water 1 cup
Butter or margarine 1 1/2 cup + 1 T.

1. Work butter or margarine and flour together thoroughly.

2. Make well in center of flour and add salt, egg white and cream of tartar. Mix only until blended. Add cold water, gradually working by hand until sufficient water has been added to make a firm, pliant dough. Cover with cloth. Let stand for 12 minutes.

3. Roll out into rectangular shape, 1 inch thick. Place one half margarine or butter on one third of dough. Fold and roll out. Add remainder of butter or margarine. Fold, being sure that all of butter or margarine is enclosed. Refrigerate for 15 minutes.

4. Roll 3/4 inch thick and fold from opposite ends as before. Let stand for 10 minutes. Roll to 1 inch thickness and fold again. Place in refrigerator overnight.

5. Roll to thickness of pie crust.

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