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Friday, October 25, 2013

Spinach Pie


Now here's a recipe that's been getting a workout in my kitchen lately. It's a little reminiscent of a spinach quiche, but it's not so eggy. If you like spinach one iota, you'll love this! Not only does this pie taste great, but it's also pretty easy to make. The only caveat I'll put in there is to be careful what spinach you use... I tried once to make this a super easy to make dish by using thawed frozen spinach. What a let down! The spinach was so fibrous that it made it very hard to cut and eat the pie. That said, even making the pie from a bag of fresh baby spinach is not too time consumptive. You simply chop the spinach up, put it in simmering water for a few minutes, and drain. That's the hardest part of this pie.

And I'm not lying there. The crust on this bad boy is soooooo easy. You can use any old crust you want, including store bought, but I purposefully made an easy crust to go with this spinach pie so that I can make it in a second. Simply mix together the flour, melted butter, and salt until it resembles crumbs.


Then add the water and mix using your hands until it is evenly moist. Lastly, dump the crumbs into your pie tin (or glass) and press it into place. No rolling, no chilling. Yay!


Mix together the filling and pour it into the shell. Bake for about forty minutes and you've got dinner! For a vegetarian meal, it's pretty satisfying, and it makes darn good leftovers!


Spinach Pie
Yield: 8 servings

Crust:
1 1/2 cup all-purpose flour
5 TBS melted butter
dash salt
3-6 TBS cold water

Mix the first three ingredients until the mixture resembles coarse crumbs. Then add the water, starting with the smallest amount and adding as needed, until the crumbs are evenly moist and will hold together when pressed. Dump the mixture into a greased pie dish (I prefer a glass dish here). Press evenly into place.

Filling:
24 ounces fresh baby spinach
1/4 cup grated Parmesan
1/2 cup ricotta cheese
2 eggs
dash salt
1 tsp minced garlic

Bring a pot of water to a boil on the stove. Meanwhile, chop the spinach into small pieces. When the water is simmering, cook the spinach for 2-3 minutes. Drain in a colander. Let drip dry, but do not press dry. In a bowl mix together the cooked spinach and the remaining ingredients. Pour into the pie shell and bake in a preheated 350 degree F oven for about 40 minutes or until a knife comes out clean. Let cool five minutes before serving.

1 comment:

  1. this looks and sounds so good. I am going to make it this weekend and will let you know what everyone thought!

    ReplyDelete

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