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.
- 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
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.
Nutritional information is provided by the author.
Per Serving: Protein: 9g Fat 16.9g Carbohydratre: 5g