Spinach Pie Recipe

Ever since I was little, spinach has been one of my favorite vegetables.  Yes, it is a strange vegetable for a child to enjoy eating, but for some reason I loved it.  I guess Popeye had a big influence on me.  I love finding new recipes to enjoy my favorite leafy green vegetable.  When reading through my beloved Ina Garten cook books, I came across her spinach pie recipe.  Of course, this page had a few tags on it for me to remember to make this recipe.  Well friends, the day finally came and let’s just say it was heavenly. 

The flakey phyllo dough surrounding the pie is light and buttery.  The inside of the pie contains the spinach accented by nutmeg, crunchy pignoli nuts, and salty feta cheese.  The combination of flavors is amazing, and I wouldn’t expect anything less from Ina Garten.

Spinach Pie Recipe

Recipe from Ina Garten

Serves 8

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

Preheat the oven to 375 degrees.

In a medium sauté pan on medium heat, sauté 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 a 8-inch pie 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.

Spinach Gratin Recipe

I am a huge fan of creamed spinach.  I don't have it often, but when I do order it at a steak house it is a splurge.  Honestly, who can resist the creamy sauce baked into each crevasse of the spinach leaves?  You are still getting the benefits of the healthy spinach but just with a non-diet friendly accompaniment of the cream.  But every once in a while it is ok to indulge in something you really enjoy.  Everything in moderation is my motto.    

For my father’s birthday we had a family dinner at my parent’s house.  My mom was making my Dad’s favorite, leg of lamb, so I wanted to make create a side dish that was worthy of this special meal.  After perusing through all of my beautiful Ina Garden cookbooks, I came across the most amazing side dish, spinach gratin.  Heavenly! I had no idea I had one of my favorite restaurant recipes in my collection the entire time.  This could be a little dangerous now that I know how to make this recipe and it is so easy!

My Dad had a very happy birthday with his leg of lamb and spinach gratin. 

Spinach Gratin Recipe

Recipe from Ina Garten, Barefoot Contessa Parties!

Preheat oven to 425^o

4 tablespoons (1/2 stick) unsalted butter

4 cups chopped yellow onions (2 large)

1/4 cup flour

1/4 teaspoon grated nutmeg

1 cup heavy cream

2 cups milk

3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)

1 cup freshly grated Parmesan cheese

1 tablespoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated Gruyere cheese

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well.

Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish (9x13) and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Tips:

        1) If you don't want to use the cream, you could substitute milk

        2) I use my fine mesh strainer over a bowl to squeeze out the liquid from the spinach.  By using the back of a spoon you can push the water through the strainer and away from the spinach easily.