10 oz fresh (or frozen) spinach
5 scallions (white end of green onion), minced
2 green onion stalks, chopped
1 c part-skim ricotta cheese
1/3 c fat-free feta cheese crumbles
1 egg, beaten
1/4 t salt
1/2 T lemon juice
10 sheets frozen phyllo dough, thawed
Preheat oven to 375 degrees.
In a large frying pan, add half of the fresh spinach and cook on low heat for 5 minutes, stirring occasionally.
Push spinach to one side of the pan and add remaining spinach. Stir occasionally for an additional 5 minutes.
Spray a 9 1/2 inch pie pan with non-stick cooking spray.
In a large bowl, combine ricotta cheese, feta, dill, egg, scallions, green onions, lemon juice and salt. Mix well. Add spinach and stir again.
When working with phyllo pastry, keep the sheets that aren’t being used in a damp paper towel. This will prevent the pastry from drying out and crumbling. Lay 1 sheet of phyllo in prepared pie pan and allow it to extend over the rim. Lightly coat with spray.
Repeat with 4 more sheets of phyllo, placing corners at different angles and lightly coating each sheet with spray.
Press down on the dough to form the shape of the pan. Start in the center and work your way out. Next, fold the edges in to form a 1 1/2 inch-high rim.
Spread spinach mixture over the dough.
Lightly coat 1 of the remaining sheets with spray, crumple loosely and cover one section of the spinach mixture.
Repeat with remaining sheets.
Bake until golden brown, about 30 minutes.
Let stand for 10 minutes before serving.