This recipe is excerpted from “You Have It Made: Delicious, Healthy, Do-Ahead Meals,” the new cookbook by The Washington Post’s Nourish columnist, Ellie Krieger. Because of their ease and flexibility of preparation, the book’s recipes qualify for the ranks of our Make It, Freeze It, Take It options.
As Ellie recommends in her book, you’ll need heavy-duty aluminum foil, plastic wrap, freezer-safe zip-top bags and a permanent marker (for the all-important labeling of your make-ahead meals). Go forth, healthfully.
Reminiscent of spanakopita, the Greek spinach pie, this is a good and easy starter recipe for those who haven’t worked with phyllo dough.
The unbaked pie can be refrigerated for up to 1 day; add 10 minutes to the baking time. It can be chilled in the refrigerator, wrapped in plastic wrap and aluminum foil and frozen for up to 3 months; reheat by placing it in the oven during the time it preheats to 375 degrees; once it reaches temperature, bake for 45 minutes. The baked pie can be cooled completely, then refrigerated for up to 4 days; reheat uncovered in the oven as it preheats to 350 degrees. Once it reaches temperature, bake for 20 to 30 minutes.
Greek Mixed Greens Pie With Phyllo Crust
1/3 to 1/2 cup olive oil, plus more for the baking dish
6 thick/large scallions, white and light-green parts, trimmed and chopped (1/2 cup)
Three 10-ounce packages frozen chopped spinach, kale and/or collard greens, defrosted and squeezed dry (preferably a mix)
7 ounces (1 1/3 cups) crumbled feta cheese
8 ounces (1 cup) low-fat cottage cheese
3 large eggs, lightly beaten
1/2 cup finely chopped fresh dill
1/2 cup finely chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
18 sheets (about 8 ounces) phyllo dough, at a cool room temperature
Heat 2 teaspoons of the oil in a medium skillet over medium heat. Once the oil shimmers, add the scallions and cook, stirring, until they have softened, about 3 minutes. Transfer to a large mixing bowl along with the greens, feta, cottage cheese, two-thirds of the eggs, the dill, parsley, salt and pepper; stir until well combined.
Preheat the oven to 375 degrees.
Brush one 9-by-13-inch casserole dish (or two 8-inch square casserole dishes) with oil. As needed, cut the stack of phyllo sheets to fit the large dish if making one pie or in quarters to fit the small dishes if making two pies. Cover the phyllo with a damp paper towel and keep it covered as much as possible as you work.
Fit 1 sheet of phyllo in the baking dish; brush the dough lightly with some of the remaining oil. Continue to brush and layer until you have 8 sheets in the pan. Top with the mixed-greens filling (or half of it if you are making two pies), spreading the mixture evenly. Then brush and layer the top with the remaining 10 layers of phyllo, brushing with oil as before. If making 2 pies, repeat the process.
Brush the top lightly with the remaining egg, then score the top of the pie with a sharp knife (being careful not to cut all the way down to the filling) into 8 sections for the large pie or 4 sections each for the smaller pies. The dish may be frozen at this point.
Bake for 30 to 45 minutes or until the top is flaky and golden brown.
Nutrition per serving: 360 calories, 16 g protein, 27 g carbohydrates, 22 g fat, 6 g saturated fat, 95 mg cholesterol, 550 mg sodium, 5 g dietary fiber, 4 g sugar