40 minutes ago
Friday, April 6, 2012
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.
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
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.