Spinach Pie

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This is one of my go-to recipes.  You can make it ahead by doing everything except baking it.  You can do this up to 1 day in advance and leave it covered in the fridge.  Just pop it in the oven when you are ready to bake it.  It also freezes well.  I tend to cut it into slices before freezing so that you can defrost individual portions.  

I often serve this with a Greek salad, rice pilaf, and some grilled meat (e.g., steak or lamb) if I have company.

 

SPINACH PIE


Total Time:  1 hr 35 min
Prep:  20 min
Cook:  1 hr 15 min
Yield:  6 to 8 servings
Level:  Easy

Ingredients

  • 3 cups chopped yellow onions (2 onions)
  • 2 tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 (10-ounce) packages frozen chopped spinach, defrosted
  • 6 extra-large eggs, beaten
  • 2 teaspoons grated nutmeg
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons plain dry bread crumbs
  • 1/2 pound good feta, cut into 1/2-inch cubes
  • 1/2 cup pignoli ( pine nuts)
  • 1/4 pound salted butter, melted
  • 6 sheets phyllo dough, defrosted


Directions

Preheat the oven to 375 degrees.

In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and 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 bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.

Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 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.
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Recipe courtesy of Ina Garten.

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