Spinach Pies

SUPER SPINACH PIE
INGREDIENTS
1 baking potato
1 large carrot
1 tablespoon olive oil
2 cups chopped onion
1 clove garlic, minced
10 ounces spinach, rinsed
1 cup low-fat cottage cheese
2 pinches ground nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 sheets phyllo dough
3 tablespoons unsalted butter, melted
DIRECTIONS
Peel potatoes and carrots and cut into 1/2 inch cubes. In a small pot of salted boiling water, cook the potato and carrot cubes until they are tender, about 10 minutes. Drain them, and run under cold water for a few seconds
In a heavy skillet, heat the olive oil over medium heat. Add the onions, and cook them, stirring frequently for 5 minutes or until they have softened. Add the garlic, and saute for 1 minute. Add the spinach in two or three batches, letting each batch wilt before you add more.
Take the spinach mixture off the heat and spoon it into a food processor. Add the cottage cheese, nutmeg, salt and pepper and adjust the seasonings, if you like. Puree the mixture well.
Preheat the oven to 400 degrees F (200 degrees C).
Lay a sheet of phyllo on your work surface and brush it lightly with melted butter. Place another sheet of phyllo on top and butter it. Do the same with the third and fourth sheets. Cut the layered phyllo in half crosswise, so that the pieces are 8 1/2 by 11 inches.
Spoon the spinach filling into a shallow casserole approximately 8 by 10 inches in size. Add the potatoes and carrots, and stir them in.
Place the phyllo layers over the filling. Turn under the edges as necessary to fit the pan.
Bake the pie at 400 degrees F (200 degrees F) for 20 minutes or until the phyllo is golden brown. Cut the pie into portions and serve.

SPINACH CHEESE PIE
INGREDIENTS
2 (9 inch) pie crusts
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
15 ounces ricotta cheese
8 ounces mozzarella cheese
1 cup grated Parmesan cheese
2 cups diced Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.
In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.

Spanakopita (Greek Spinach Pie)
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.