{"id":414,"date":"2012-03-04T12:00:09","date_gmt":"2012-03-04T12:00:09","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=414"},"modified":"2012-03-04T20:32:58","modified_gmt":"2012-03-04T20:32:58","slug":"spinach-pie-a-vegetarian-dish-that-will-make-your-reputation-as-a-splendid-cook","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=414","title":{"rendered":"SPINACH PIE … a vegetarian dish that will make your reputation as a splendid cook"},"content":{"rendered":"

SPINACH PIE\u00a0 in all its glory<\/p>\n

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This dish looks\u00a0 professional and complicated.\u00a0 In reality it is easy to make.\u00a0 Don’t be concerned about using phyllo pastry dough.\u00a0\u00a0 In this recipe perfection isn’t necessary.\u00a0\u00a0\u00a0 If a sheet tears just keep going.\u00a0 The results are truly spectacular and impressive.\u00a0 This is one of several vegetarian dishes I make on a regular basis.\u00a0 Make it part of your repertoire.<\/p>\n

SPINACH PIE\u00a0 serves 6<\/p>\n

3 cups finely chopped yellow onions<\/p>\n

2 tbsp good extra olive oil<\/p>\n

2 tsp kosher salt<\/p>\n

1 1\/2 tsp freshly ground black pepper<\/p>\n

3 (1o-ounce ) packages frozen chopped spinach, defrosted.\u00a0 This is one of those times frozen is actually better than fresh<\/p>\n

6 extra-large eggs, beaten<\/p>\n

2 tsp freshly grated nutmeg (don’t even think of using powdered nutmeg)<\/p>\n

1\/2\u00a0 cup freshly grated\u00a0 parmigiano-reggiano<\/p>\n

3 tbsp panko\u00a0 or ( plain dry bread crumbs)<\/p>\n

1\/2 pound good feta, cut into 1\/2 inch cubes<\/p>\n

1\/2 cup pine nuts (optional)<\/p>\n

1\/4 pound butter (salted or unsalted) melted<\/p>\n

6 sheets of phyllo dough, defrosted<\/p>\n

Reheat oven to 375 degrees F.<\/p>\n

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In a medium saute pan on medium heat, saut\u00e9 the onions,( sprinkled with salt)\u00a0 with olive oil until translucent and ever so slightly browned, 10 to 15 minutes.\u00a0 Sprinkle with the freshly ground black pepper and allow to cool slightly.<\/p>\n

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Squeeze out and discard as much of the liquid from the spinach as possible.\u00a0 Put the spinach into a large bowl, and then gently mix in the onions, eggs, nutmeg,\u00a0 parmigiano-reggiano, bread crumbs or panko, feta and pine nuts.<\/p>\n

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Butter a ovenproof casserole and line it with\u00a0 sheets of phyllo dough.\u00a0\u00a0\u00a0 To do this take one sheet from your stacked pile of phyllo dough, lay it on the counter and brush with butter.\u00a0 Then\u00a0 lay each sheet around the edges of casserole allowing about half the phyllo\u00a0 to hang over the edge of the dish.\u00a0 Pour the spinach mixture onto the phyllo and spread evenly.\u00a0 Neatly fold the edges up and over the top of the spinach to seal in the filling.\u00a0 Brush the top well with melted butter.<\/p>\n

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Bake for l hour, until the top is golden brown and the filling is set.\u00a0 Remove from the oven and allow to cool completely.\u00a0 Serve at room temperature.<\/p>\n

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SPINACH PIE … a vegetarian dish that will make your reputation as a splendid cook<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Vegetarian main<\/span><\/div>\n
Author: Mrs.Butterfingers<\/span><\/div>\n
Prep time: 30 mins<\/span><\/div>\n
Cook time: 1 hour<\/span><\/div>\n
Total time: 1 hour 30 mins<\/span><\/div>\n
Serves: 6<\/span><\/div>\n
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.<\/span><\/div>\n
Ingredients<\/div>\n