Spinach Pie

Some years ago--probably about 32-- I received a Greek cookbook for my birthday.  I was thrilled.  The first dish I set out to prepare was Spanakopita.  I love the stuff.  I discovered that Filo dough is a pain to work with and since I was cooking for a family, I just didn't have time to deal with it on a regular basis.   So I experimented with ingredients to come up with a family friendly recipe that I could throw together after work.  This recipe turned out to be a family favorite and was often served for brunch.  Emily requested it every year for her birthday dinner as well.

I hadn't prepared this recipe for a few years but I had some leftover puff pastry so I thought I'd make a half sized recipe of it for the spouse and myself.  It was as good as I remember it.

I hope you enjoy it as much as we do.

Spinach Pie

Printable Recipe

Serves at least 8.

Ingredients:

1 box frozen puff pastry, thawed (2 sheets)

3 - 10 ounce boxes frozen chopped spinach (or 2 - 1 pound bags)

1 - 15 oz. container Ricotta cheese

½ cup freshly shredded Parmesan cheese

1/2 tsp. Ground nutmeg

1 egg, beaten

Preheat oven to 350 degrees.  Roll out one sheet of puff pastry to
fit the bottom of a 9 X 13 inch glass baking dish.  Cook spinach
(I cook in microwave for about 5 minutes) and drain.  Combine
spinach, cheeses, egg and nutmeg in large bowl.  Stir until mixed well.  
Spread spinach mixture over the puff pastry.  Roll out second sheet of
puff pastry to fit on top of spinach mixture.  Seal the top pastry to the
sides of the dish.

Bake in 350 degree oven for 30 - 35 minutes or until pastry is golden.