Sara’s Spinach Pie
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons olive oil, more as needed
- 2large yellow onions, finely chopped
- Sea salt
- 2pounds fresh spinach, washed and thoroughly dried
- Vegetable oil or nonstick spray, for oiling pan
- 1pound feta cheese, rinsed in cool water, then crumbled
- 12ounces ricotta cheese, drained
- 5ounces (about 2 cups) finely grated Parmigiano-Reggiano
- 5large eggs, lightly beaten
- Freshly ground black pepper
- 1 to 2tablespoons finely chopped fresh dill, or to taste
Nutritional analysis per serving (8 servings)
453 calories; 34 grams fat; 15 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 25 grams protein; 1038 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
- Step 2
Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
- Step 3
Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
- Step 4
Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Private Notes
Comments
Delicious, and great for potlucks as it can be served anywhere from hot to room temperature or even slightly chilled. Also very forgiving -- I have at various times reduced the number of eggs (from 5 to 3), halved the onions, used alternate spices (mint and oregano), used frozen or fresh spinach, and it always turns out wonderfully.
I made this using mixed greens shredded finely after wilting in the pan. I cooked individual pies in a muffin tin until the edges of the pies were very slightly golden brown and the center was set. Delicious and portable for quick lunches and breakfasts on the run. I didn't have dill but these were delicious without it. I will make these again.
This is really delicious. Made half using my CSA spinach. Added mushrooms to last few minutes of onion sautee for umami flavor. Left off olive oil on top. Lots of work, but so worth Ti
Great recipe. Going out of town so had to use up stuff. Three egg whites and three eggs, cottage cheese instead of ricotta, threw in green onions, shallot, and red bell pepper. Only thing I’ll do differently next time is let the pan with the onions cool off completely then add the egg-cheese-spinach mixture right into that pan with delicious bits of Caramelized onion. They’re just too yummy to leave!
Make this regularly. Loved by all.
Can you make this ahead of time and refrigerate it over night?
PS I omit the dill because some family members dislike it. The pie is still very yummy.
@Ellen: Yes you can cook it ahead. It's delicious at any temperature - even cold - but best when warm. This is one of my go-to recipes when cooking ahead for a large family get together.
Advertisement