Phyllo Spinach Pie

1 15oz. container ricotta cheese
1 10oz. pkg. frozen chopped spinach, cooked and squeezed dry
2 eggs, slightly beaten
2 tbsp. grated Parmesan cheese
1 envelope Lipton Recipe Secrets® Vegetable Sour Mix
¼ tsp. nutmeg
2 cups fresh or canned sliced mushrooms
15 phyllo strudel sheets
½ cup margarine, melted

In large bowl, thoroughly combine ricotta, spinach, eggs, cheese, soup mix and
nutmeg; stir in mushrooms and set aside.

Unfold phyllo strudel sheets; cover with wax paper, then damp cloth. Brush
1 sheet at a time with melted margarine.

Place 6 buttered sheets across 9” pie plate, extending sheets over sides; press
gently into pie plate. Place additional 6 buttered sheets in opposite
directions across 9” pie plate, extending sheets over sides, to form a
cross, press gently into pie plate.

Turn spinach mixture into prepared pie plate; gently fold sheets over spinach
mixture to cover. Form remaining 3 buttered sheets into a ball and place
on center of pie; brush with margarine. Bake 35 minutes or until golden.
Let stand 10 minutes before serving.

8 servings