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Ingredients
- 2 large eggs
- 1 env. Good Seasons Italian salad dressing mix
- 1/4 teaspoon nutmeg
- 1 (15 ounce) container whole lowfat milk Ricotta cheese
- 1 (10 ounce) pkg. Birds Eye minced spinach, thawed and well liquid removed
- 1/2 c. shredded Mozzarella cheese
- 15 sheets (1/2 pkg. 12 x 17 inch) phyllo pastry dough
- 1/2 c. (1 stick) butter, melted
Directions
- Beat large eggs lightly with salad dressing mix and nutmeg. Stir in Ricotta cheese, spinach, and Mozzarella cheese; set aside. Unfold pastry sheets; cover with waxed paper and then a damp towel to prevent drying till ready to use. Brush each sheet with butter as it is layered. Layer 6 buttered sheets and place in center of 9 inch pie plate with ends extending beyond rim. Layer 6 more sheets and place crosswise, completely covering plate. Gently press into pie plate. Spoon in cheese mix. Fold sheets over mix to cover. Butter and layer remaining sheets; then crumble into a ball and place in center of pie. Brush top of pie with butter. Bake at 375 degrees for 25 to 30 min or possibly till golden. Let stand 10 min. makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 273 | 79% |
| Total Fat 30.94g | 39% |
| Saturated Fat 17.71g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 340mg | 14% |
| Potassium 302mg | 9% |
| Total Carbs 4.45g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.04g | 1% |
| Protein 13.66g | 22% |
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