How appropriate I am finding this new blog name. This week, I truly have a Full Plate. In addition to our Farm Camp adventures, it was my week to cook for my Wednesday Supper Exchange. I made my "Greens & Cheese Pie" which is always a crowd pleaser, and can be made in advance:
Greens & Cheese Pie
(makes four 8" dishes of this entree)
4 bags of frozen spinach, thawed and squeezed to get rid of as much liquid as possible)
1 bunch kale, roughly chopped
1 bunch chard, roughly chopped
1 bunch mint, leaves roughly chopped
1 bunch parsley, leaves roughly chopped
2 onions, chopped
4 tubs of cottage cheese
4 tubs (or blocks) Feta, crumbled
3 Cups shredded Parmesan
8 eggs
1 Cup whole wheat bread crumbs
1 bag of rosted, unsalted pine nuts
2 packages phyllo dough
1-2 stick(s) of butter, melted + 1/2 - 1 Cup olive oil (combined to brush between the sheets of phyllo when assembling)
pastry brush (to brush the olive oil/butter mixture, I like my silicone one)
Combine all of the filling ingredients (spinach - pine nuts) in a very large mixing bowl. I found I had to roll up my sleeves and mash it with my hands to combine everything.
Preheat oven to 350.
Lightly coat each (this makes enough for four 8" casserole dishes) pan with olive oil. Then, layer with several (8 or so) sheets of phyllo dough with the edges overhanging the sides of your dish. Fill each phyllo lined dish with 1/4 of the spinach mixture, then fold each sheet of phyllo dough over one another, brushing with the olive oil/butter mixture between each sheet. Make sure you also brush the top sheet of phyllo with butter/olive oil so it bakes up nice a golden brown.
Bake for 1 hour, or until the top is golden brown and the filling it set. This can be made several days in advance and then baked the day you plan to enjoy it. The leftovers are dreamy too.
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