Sure, I love a traditional spinach pie in its flaky filo dough package, but who has the time time to make them? Sure I could find a spare afternoon here or there, but lets be honest. It won’t happen often. That’s why I love this quick and easy spinach pie recipe, off of the Martha Stewart website.
Its basically just a spinach quiche with a crunchy filo dough topping. It only takes an hour to make and is sooo delicious. Plus, I was able to continue with operation freezer clean-up, by substituting two bags of frozen swiss chard for half of the spinach! Good deal. You can click the link above for the full recipe, but I am going to repost it here with a few alterations. She gives the recipe enough for two pies, one which you can freeze (which I have done before and recommend), however, here is the halved recipe for just one pie.
prep time: 20-30 minutes, bake time: 30 minutes, serves up 8-10
- 1 large onion chopped
- 2-3 garlic cloves, minced
- Coarse salt and ground pepper
- 3 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
- 1/2 pound feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain dried breadcrumbs
- 1 tbs fresh grated lemon zest
- 1 tsp dried dill or 1 Tbs fresh dill
- 5 large eggs, lightly beaten
- 4 ounces frozen phyllo sheets, thawed and thinly sliced
Preheat oven to 375 degrees.
Prepare filling: Defrost spinach and squeeze out excess juice. Chop onions and garlic. Saute in about 1 Tbs olive oil over medium heat until translucent. Transfer onions and garlic to a large bowl, mix with spinach, feta, parmesan, bread crumbs, lemon zest, dill and 1 tsp of salt. Mix and season with pepper to taste. Add eggs and fold into mixutre.
Prepare pie: Pack filling into a 9″ spring form pan. Thinly slice filo dough. In a bowl, coat with olive oil until all pieces are lightly covered. For one pie, you will only use maybe up to a quarter of a box of filo. You can freeze the rest for another purpose. Place the filo topping over pie until it is completely covered.
Bake Pie: 30 minutes in oven at 375 degrees.
Serve warm. Here’s my slice garnished with lemon zest and with an accompanying cup of Avgolemono soup. Yum!