Flaky Crust Spinach Pie

"A nice addition to any buffet or served with a salad for lunch. This pie is best served warm or at room temperature."
 
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photo by Midwest Maven photo by Midwest Maven
photo by Midwest Maven
photo by eatrealfood photo by eatrealfood
Ready In:
1hr 15mins
Ingredients:
10
Yields:
1 pie
Serves:
10
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ingredients

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directions

  • Heat butter and oil in large skillet.
  • Add onions and sauté until soft about 5 minutes.
  • Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
  • Season spinach with a dash of nutmeg.
  • In large bowl combine spinach, eggs and all the cheeses.
  • Season with salt and pepper if desired.
  • Pile mixture into unbaked pie crust.
  • Bake in a preheated 350°F oven for one hour or until golden brown on top.

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Reviews

  1. this is delicious! great for brunch, i did use fresh spinach, but otherwise i wouldn't change a thing
     
  2. WOW was this ever wonderful. Like other reviewers, added minced garlic. Will also try this with broccoli - I bet that would be great also. Thanks for sharing your recipe!
     
  3. This was a great recipe! DH was not happy when I took the last piece to work for lunch. He said it was the best spinach pie he's ever had. thanks for a great addition to my table.
     
  4. This was a great pie, very cheesey and delicious. It kind of reminds me of a Pizza Rustica without the meat. I think I'd like to play with the veggies mext time, see how it is with mushrooms or artichokes and add some garlic. Thanks Richard for a great dinner :)
     
  5. This is a great recipe. It has a good texture, a nice flavor, and it looks good enough for entertaining. I had one slight variation from the recipe: I had a 1lb package of spinach and I used it all. I highly doubt that anybody would have noticed the difference had I only used 10oz. In my opinion, a lot of the depth comes from the parmesan cheese that you use since it is the saltiest, strongest flavored ingredient. I used a freshly grated Parmigiano Reggiano, and the result was stellar. Tanks Richard-NYC for the recipe.
     
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