SPINACH PIE ... a vegetarian dish that will make your reputation as a splendid cook
Author: Mrs.Butterfingers
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
This dish looks professional and complicated. In reality it is easy to make. Don't be concerned about using phyllo pastry dough. In this recipe perfection isn't necessary.
  • 3 cups finely chopped yellow onions
  • 2 tbsp good extra olive oil
  • 2 tsp kosher salt
  • 1½ tsp freshly ground black pepper
  • 3 (1o-ounce ) packages frozen chopped spinach, defrosted. This is one of those times frozen is actually better than fresh
  • 6 extra-large eggs, beaten
  • 2 tsp freshly grated nutmeg (don't even think of using powdered nutmeg)
  • ½ cup freshly grated parmigiano-reggiano
  • 3 tbsp panko or ( plain dry bread crumbs)
  • ½ pound good feta, cut into ½ inch cubes
  • ½ cup pine nuts (optional)
  • ¼ pound butter (salted or unsalted) melted
  • 6 sheets of phyllo dough, defrosted
  1. Reheat oven to 375 degrees F.
  2. In a medium saute pan on medium heat, sauté the onions,( sprinkled with salt) with olive oil until translucent and ever so slightly browned, 10 to 15 minutes. Sprinkle with the freshly ground black pepper and allow to cool slightly.
  3. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a large bowl, and then gently mix in the onions, eggs, nutmeg, parmigiano-reggiano, bread crumbs or panko, feta and pine nuts.
  4. Butter a ovenproof casserole and line it with sheets of phyllo dough. To do this take one sheet from your stacked pile of phyllo dough, lay it on the counter and brush with butter. Then lay each sheet around the edges of casserole allowing about half the phyllo to hang over the edge of the dish. Pour the spinach mixture onto the phyllo and spread evenly. Neatly fold the edges up and over the top of the spinach to seal in the filling. Brush the top well with melted butter.
  5. Bake for l 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.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=414