Serves: 6
Total Calories: 242

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
1 clove garlic, finely chopped
2 (9-ounce) packages frozen chopped spinach, thawed and squeezed to drain
1 (8-ounce) package cream cheese, softened
1/2 cup crumbled feta or gorgonzola cheese (2 ounces)
2 eggs
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
8 sheets frozen phyllo pastry leaves (18 x 14 inches), thawed
2 tablespoons stick margarine or butter, melted*

1. Heat oven to 375°. Grease bottom and side of pie plate, 9 x 1 1/2 inches, with margarine.
2. Heat oil in 10-inch skillet, over medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are crisp-tender remove from heat.
3. Stir in spinach, cream cheese, feta cheese, eggs, dill weed, salt and pepper.
4. Cut stack of phyllo sheets into 12-inch squares discard extra phyllo. Cover with waxed paper, then with damp towel to prevent them from drying out. Brush each of 4 phyllo squares with margarine and layer in pie plate. Gently press into pie plate, allowing corners to drape over edge.
5. Spread spinach mixture evenly over phyllo. Fold ends of phyllo up and over filling so corners overlap on top. Brush with margarine and layer remaining 4 phyllo sheets over pie, allowing corners to drape over edge.
6. Gently tuck phyllo draping over top inside edge of pie plate. Cut through top phyllo layers into 6 wedges using sharp knife or scissors.
7. Bake 35 to 45 minutes or until crust is golden brown and filling is hot. Let stand 10 minutes before serving.

1 SERVING: Calories 320 (Calories from Fat 190) Fat 21g (Saturated 11g) Cholesterol 120mg Sodium 610mg Carbohydrates 25g (Dietary Fiber 2g) Protein 10g.

*We do not recommend using vegetable oil spreads.

Nutritional Facts:

Serves: 6
Total Calories: 242
Calories from Fat: 186

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