← Back to Search Results
baking American, Greek
 Spinach Cheese Pie Recipe-4754

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is more or less what’s inside the traditional Greek spanikopita, minus the phyllo dough layers. It’s best made with fresh spinach that’s been plunged briefly into boiling water—but frozen spinach works perfectly well too, so that’s what the recipe calls for.

Yield: Serves 8

Ingredients

  • 2 (10-ounce) packages frozen whole-leaf spinach, defrosted
  • 2 tablespoons butter
  • 1 bunch scallions, including the firm green, chopped (about ¼ cup)
  • ½ medium onion, chopped
  • 6 eggs beaten well
  • 1 (15-ounce) container whole milk ricotta
  • ½ pound feta cheese, crumbled
  • 1 tablespoon chopped dill
  • ¼ cup chopped parsley
  • Pinch of grated nutmeg
  • Salt and pepper to taste
  • Olive oil for the pan

Directions

Preheat the oven to 350°F.

Let the spinach drain in a colander in the sink. The easiest way to get all the excess moisture out of it is to line your hand with a double thickness of paper towels and squeeze handfuls of spinach dry. Then chop it and set aside.

Melt the butter in a large skillet; when it’s foaming, add the scallions and chopped onion. Cook them over medium heat until they’re soft, then add the spinach and a sprinkle of salt and pepper, and cook for 3 minutes, stirring from time to time.

Beat the eggs in a large mixing bowl and whisk in the ricotta. Stir in the remaining ingredients, then oil a t 3 × 9-inch baking dish well, including the sides. Mix the spinach with the egg-cheese mixture, taste for seasoning, and pour into the pan.

Bake the pie for 30 to 40 minutes, until the moisture disappears and the top has dappled golden spots. Remove from the oven and let sit for 5 minutes before serving.


© 1997 Frances McCullough
 

Nutritional Information

Nutritional information is provided by the author.

Per Serving: Protein: 9g Fat 16.9g Carbohydratre: 5g

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
desserts-4-today Desserts 4 Today
by Abby Dodge
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
new-american-table New American Table
by Marcus Samuelsson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cook-with-jamie Cook with Jamie
by Jamie Oliver
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
martin-yans-china Martin Yan's China
by Martin Yan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?