Friday, April 6, 2012

My Big Fat Greek Spinach Pie!



This is great for Easter brunch or for any lunch, served with a salad.

If you feel you don't need the calories and carbs, then skip the puff pastry and make it crustless. It will still hold together. (Here is my original recipe for crustless spinach pie).

Feel free to substitute the feta for Swiss or Gruyere, but then we can't call it a big fat GREEK pie, it will then become a big fat SWISS pie.

Whatever.

Big Fat Greek Spinach Pie:

1 sheet frozen puff pastry, defrosted
two 10 oz. packages of frozen spinach, defrosted and all moisture squeezed out
1 large garlic clove, minced
1 large yellow onion, chopped
1 tbsp butter or olive oil
8 oz. crumbled feta cheese
1/2 cup grated Parmesan cheese
1 tbsp dried dillweed
a pinch of nutmeg
5 eggs
1/2 cup of half & half
salt & pepper

Make sure you squeeze all the water out of the spinach. Place in a big bowl.

Roll out the puff pastry w/ a rolling pin and fit into a 9" springform pan (you can use a tart pan with removable bottom) with some pastry hanging over the sides (so you can fold it over the spinach later).

In a small saute pan, cook the chopped onion w/ the garlic for 2 minutes in butter until translucent. Add to the spinach in the bowl.

Add the rest of the ingredients beating in the eggs one at a time. Season w/ salt & pepper.

Pour mixture into the prepared pan w/ the puff pastry and fold over the remaining pieces of puff pastry to make it look like a galette.

Bake at 375F for 30-35 minutes. Let rest in the pan until completely cooled, then unmold and slice. Best served warm while the pastry is still nice and crisp.

Enjoy!



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14 comments:

Jersey Girl Cooks said...

This looks so good as all your pies and tarts do! Have a happy Passover!

Lori Lynn said...

Oh that looks fabulous!
Wishing you and your family and very Happy Passover Stace - now I'm off to the slice the brisket, all 16 lbs of it, cooked 8 hours yesterday.
LL

Stacey Snacks said...
This comment has been removed by the author.
Stacey Snacks said...

LL
I was. Just looking at my Easter brisket recipe and read your old content from years back have a great Passover

A Feast for the Eyes said...

That shot of the whole pie is gorgeous! I love spinach, almost as much as I love asparagus. This makes a perfect Sunday brunch recipe.

Carole said...

I have all of the ingredients on hand so I know what I'll be making for dinner. Thanks for the inspiration, Stacey.

Happy Passover.

Dana said...

I love the look of the pastry folded over the top. I don't use puff pastry enough - you are the master!

Content in a Cottage said...

Stacey...That pie looks so good and I know it is because I've eaten at your house. Is this your mom's recipe? Have a nice Passover with your family and a Happy Easter too with Henry's family. It's a busy weekend with all that cooking you will be doing.
xo, Rosemary

Claudia said...

Wow - I'm actually loving something that's semi-good for me. Beautiful! Have a lovely holiday weekend.

Proud Italian Cook said...

Taking time out to say Happy Passover Stace! Enjoy your weekend!

xox

Joanne said...

No sane person would say no to that puff pastry. Looks delicious!

Anonymous said...

Thanks! I made this for Easter dinner with the avocado grapefruit salad you also posted.

The pie was delicious and looked almost as good as yours(was a bit worried; it didn't puff until 20 minutes in!). Used 5 eggs, but only
3 yolks, and substituted Greek yoghurt for 1/2/1/2, and to cut down on feta.

Food Jaunts said...

Looks tasty, I love all of that spinach bursting out of the middle of it. I could see this being an excellent dinner dish with a veggie side.

oui, Chef said...

Oohhh...I may make this without the crust as a frittata for my Cooking Matters students.....sounds great!