Spinach Pie

Chef Notes:
Most often phyllo dough can be found in the frozen section of a supermarket.
For this recipe you will need about half a package. The remainder can be refrozen.
This recipe is the perfect quantity for an 8x8 baking dish. A different shape or similar size can be substituted. Serves 4.

Ingredients:

8 oz package Shining Ocean surimi seafood, coarsely chopped
1 package of phyllo dough
2 packages (9 oz) frozen spinach with cream sauce
4 Tbsp (1/2 stick) butter melted

Directions:
Thaw and drain spinach and move phyllo dough from the freezer to the fridge (a few hours before you plan to make the meal)
Gently mix the surimi and spinach, set aside.
Brush the baking dish with butter. Cut the stack of phyllo dough to fit the size of your baking dish. Depending on the size of your phyllo sheets and the size of your pan, you can cut them twice as big and then fold them over. Layer about 12 layers into the bottom of the pan. Brush melted butter over each layer. Evenly distribute the spinach/surimi mixture over the phyllo dough. Next, top the spinach/surimi mixture with 12 more layers of phyllo dough, brushing melted butter on each layer.
Bake at F 375 for about 45 – 50 minutes.