Wild Rice Spinach Pie

    1 1/2 cups chopped onion
    1/4 cup olive oil
    14 phyllo dough sheets
    1 cup melted butter, divided
    2 packages (10 oz) frozen chopped spinach, thawed and drained
    6 eggs
    1 1/2 cups ricotta cheese
    1/2 lb feta cheese, crumbled
    3/4 cup chopped fresh dill
    1 tsp freshly ground pepper
    1 1/2 cups cooked wild rice

Preheat oven to 350°F. Sauté onion in oil. Place 6 phyllo sheets on a jelly roll pan, brushing butter between each layer. In a large bowl, combine onion and remaining ingredients; spoon over top of phyllo sheet. Layer 8 more phyllo sheets over mixture, brushing butter between each sheet. Bake 45-60 minutes. Cool and cut into squares.

May also be served as appetizer.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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