Spinach Cheese Pie
Published by Harvard Common Press
If you like the combination of spinach with cheese, this pie is for you. Vary the cheeses used and serve hot or cold. It’s always delicious, and kids love it, too.
Serves6 to 8
Cooking Methodbaking, sauteeing
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, chewy, creamy, herby, rich, salty, savory, sharp, tangy, umami
Type of Dishcasserole, savory/pot pie
- One 10-ounce package prewashed spinach or about 7 cups tightly packed loose spinach
- 2 tablespoons vegetable oil, plus more to coat the pan
- 2/3 cup coarsely chopped yellow onions
- 2 tablespoons cold water
- 1 cup small-curd or whipped cottage cheese (preferably whole milk, but lowfat or nonfat can be substituted)
- 3 large eggs, lightly beaten
- 1 cup coarsely grated mild cheddar or Muenster cheese
- 1 cup plus 2 tablespoons coarsely grated Parmesan cheese, or 1 cup crumbled feta cheese plus 2 tablespoons coarsely grated Parmesan cheese
- Several grindings of black pepper
- 1 recipe Yogurt-Mint Dressing
Preheat the oven to 350°F.
If your spinach is not prewashed, rinse the leaves under cold running water to remove all traces of dirt (you may want to rinse 2 to 3 times). Dry well in a salad spinner or use paper towels to squeeze out all excess water. Coarsely chop, discarding the stems, and set aside in a bowl.
Heat the 2 tablespoons oil in a large skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the cold water and chopped spinach. Cover and cook over low heat, mixing occasionally, until all of the spinach leaves have wilted, about 5 minutes. Remove from the heat and set aside.
Combine the cottage cheese and eggs in a medium-size bowl. Add the cheddar, 1 cup of the Parmesan, and the pepper and mix until just blended. Add the cooked spinach and mix well.
Coat a 9-inch round baking dish (preferably glass) with oil. Pour in the cheese-spinach mixture. Sprinkle the top with the remaining 2 tablespoons Parmesan. (May be frozen for up to 3 weeks or refrigerated for up to 2 days at this point. Defrost before baking.) Bake in the center of the oven until the top is golden brown and the center is firm when pierced with a knife, about 30 minutes.
Let cool for 15 minutes to allow the pie to set before serving. Top each serving with a dollop of the Yogurt-Mint Dressing.
2002 Jennifer Felicia Abadi