SPINACH PIE … a vegetarian dish that will make your reputation as a splendid cook

SPINACH PIE  in all its glory

This dish looks  professional and complicated.  In reality it is easy to make.  Don’t be concerned about using phyllo pastry dough.   In this recipe perfection isn’t necessary.    If a sheet tears just keep going.  The results are truly spectacular and impressive.  This is one of several vegetarian dishes I make on a regular basis.  Make it part of your repertoire.

SPINACH PIE  serves 6

3 cups finely chopped yellow onions

2 tbsp good extra olive oil

2 tsp kosher salt

1 1/2 tsp freshly ground black pepper

3 (1o-ounce ) packages frozen chopped spinach, defrosted.  This is one of those times frozen is actually better than fresh

6 extra-large eggs, beaten

2 tsp freshly grated nutmeg (don’t even think of using powdered nutmeg)

1/2  cup freshly grated  parmigiano-reggiano

3 tbsp panko  or ( plain dry bread crumbs)

1/2 pound good feta, cut into 1/2 inch cubes

1/2 cup pine nuts (optional)

1/4 pound butter (salted or unsalted) melted

6 sheets of phyllo dough, defrosted

Reheat oven to 375 degrees F.

In a medium saute pan on medium heat, sauté the onions,( sprinkled with salt)  with olive oil until translucent and ever so slightly browned, 10 to 15 minutes.  Sprinkle with the freshly ground black pepper and allow to cool slightly.

Squeeze out and discard as much of the liquid from the spinach as possible.  Put the spinach into a large bowl, and then gently mix in the onions, eggs, nutmeg,  parmigiano-reggiano, bread crumbs or panko, feta and pine nuts.

Butter a ovenproof casserole and line it with  sheets of phyllo dough.    To do this take one sheet from your stacked pile of phyllo dough, lay it on the counter and brush with butter.  Then  lay each sheet around the edges of casserole allowing about half the phyllo  to hang over the edge of the dish.  Pour the spinach mixture onto the phyllo and spread evenly.  Neatly fold the edges up and over the top of the spinach to seal in the filling.  Brush the top well with melted butter.

Bake for l hour, until the top is golden brown and the filling is set.  Remove from the oven and allow to cool completely.  Serve at room temperature.

 

for an easy to copy recipe just click on SPINACH PIE

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13 thoughts on “SPINACH PIE … a vegetarian dish that will make your reputation as a splendid cook

  1. Virginia, this looks so delicious! Spinach pie is one of my all-time favorites, and your recipe looks so good. The addition of parmigiano-reggiano and pine nuts has to be so tasty. Can’t wait to try your version. ~Terri

    • Terri I love the smell of this dish taking away in the oven on a rainy fall day. Summer is wonderful, with lots of fresh produce from the garden and food being grilled on the barbeque. But it is the colder months where food becomes really interesting. A little more complex and filled with flavours that are addictive and soul satisfying. Cheers V.

  2. Oh I feel transported to the Greek Isles…………I can hear the crunch of the filo as my fork passes through into the warm delights of the spinach and feta, intertwined with the succulent pine nuts and parmesan nestled in the nutmeg scented spinach. Virginia, this dish sounds delightful!!

    • This spinach pie ranks high as comfort food in this house. I make this big recipe and even the next day it is wonderful to nibble away on. I also like making this dish when we need to take something to a pot-luck dinner. It can be served at room temperature and NEVER spills in transport, and as I am always asked for the recipe I take lots of copies along. I do so love sharing. XX V.

  3. I have been missing your posts somehow as I tried to organize the blogs I follow and must have done something to yours but I will check that today. We love spinach in any form and I will certainly print this one up. All I need is the phyllo. I will be perfect for a one dish meal as we eat little meat.

    • My dear girl, Two weeks ago Lar and I slipped away for two weeks with our Toronto family and our grandson’s three day very Quebecois wedding. We got home last night and our house told us “we missed you”. XX V.

  4. It’s not even dinner time, but I find that my stomach is growling at the sight of these spinach pie pictures. Reminds me of the Spanakopita that our Greek-mother-for-a-week made for us earlier this summer. Bet it’s just as divine, too!

    • One my friends – Dellis my gardening guru is so mad for this spinach pie she was making it ONCE a week through the winter months. It is a favorite one-dish recipe for making entertaining easy. Everyone wants seconds! V.

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