Ranch Spinach Pie #RSC

Directions

1. 1
   If using frozen spinach, place thawed product in a collander and press out liquid.
2. 2
   If using fresh spinach, trim any large stems and wash leaves in cold water; cook spinach, covered, over medium heat until wilted (water clinging to leaves is sufficient for wilting), then place in collander and press out moisture.
3. 3
   In a medium bowl, lightly beat eggs; stir in lemon juice, yogurt, ranch seasoning, mozzarella, Parmesan, and feta.
4. 4
   Preheat oven to 350 degrees F; brush 9x13-inch baking dish with olive oil.
5. 5
   Place about 7 sheets of phyllo dough in the bottom of the pan, brushing lightly with oil every other one, or so.
6. 6
   Spread half the spinach mixture in pan; place 7 more sheets of phyllo, brushing with oil as before.
7. 7
   Spread remaining spinach mixture, then phyllo, again brushing with oil every other sheet.
8. 8
   If desired, use a fork to score the top crust where you will be cutting the pie, to make cutting easier and neater.
9. 9
   Bake until golden brown, about 45 minutes to an hour.