Spinach Cheese Pie

Chef

Cookbook

The Low-Carb Cookbook

Published by Hyperion

View

This image courtesy of Joseph DeLeo

Editor's Note: The next time everyone is over at your home for a casual get-together or watch party, show off your cooking skills in a big way with this recipe for Spinach Cheese Pie! This recipe is much easier to make than you might think it is, too, so you could bake this appetizer for an impromptu party. Featuring generous portions of spinach, feta cheese, and ricotta, this appetizer recipe will quickly become part of your repertoire. You could also serve this pie as part of a hearty brunch or lunch. Guests will love the complex flavor profile in this dish!

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.

Serves8

Cooking MethodBaking

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionBuffet, Casual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationLow Carb

EquipmentBaking/gratin Dish

MealBrunch, Dinner, Lunch

Taste and TextureCheesy, Herby, Savory

Type of DishSavory/pot Pie

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

Instructions

Preheat the oven to 350 degrees 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.