3 GREEK SPINACH PIE

Restaurant: Nick & Stella’s Family Sports Pub

Serves: 12 Filling

1 tablespoon olive oil

1 large onion, finely chopped

20 ounces frozen chopped spinach, thawed and squeezed dry

2 cups ricotta cheese

8 ounces crumbled feta cheese 8 ounces grated Monterey Jack cheese 2 large eggs

3 tablespoons fresh dill, finely chopped

3 tablespoons fresh parsley, finely chopped

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Topping

6 sheets phyllo pastry

(each 17x13 inches), defrosted if frozen 4 tablespoons unsalted butter, melted

Preheat oven to 350 F. Butter 13x9x2 baking dish or use nonstick spray. In medium skillet, heat olive oil over medium heat about 1 minute. Add onion. Cook until softened, about 5 minutes. Set aside.

In large bowl, stir together onion, drained spinach, ricotta, feta, Monterey Jack, eggs, dill, parsley, salt and pepper. Spread half of filling in baking dish. Cover with 2 pieces of phyllo. Tuck in edges on the sides. Brush pastry lightly with melted butter. Top with 1 piece of phyllo. Tuck in overhanging edges. Spread remaining filling over phyllo. Top with 2 more pieces of phyllo and brush lightly with butter. Top with remaining phyllo sheet and brush with butter.

Use sharp knife to mark 12 squares by cutting through top layers of pastry. Bake until phyllo topping is golden and filling is bubbling gently, about 45 minutes. Use knife to cut through marked squares. Serve.

15271 McGregor Blvd., Fort Myers; 239-466-9493; nickandstellas.com