Spinach Pie recipe
This is a Greek dish. If you opt to form it in rectangles (or triangles) of phyllo pastry, it’s spanakopita. Mind you, phyllo is high-fat, and high-calorie (all that yummy, yummy butter). Phyllo is also exceedingly (delectably, wonderfully) flakey. And fiddly. Still, I looooove spanakopita. Love it. Were I making it just for me, I’d forgo any concerns about fat and calories once in a while, just for the decadent pleasure of phyllo.
However. Phyllo in the hands of five toddlers, people, is messy beyond belief. You think glitter is hard to eradicate? Phyllo crumbs distributed by the enthusiastic eating of five toddlers gives glitter a solid run for its money. Glitter, it might be noted, does not attract ants. Nor does it rot. Or leave grease smears.
So we skip the phyllo, we use a pre-made pie shell, (because Mary, despite a respectable amount of culinary talent, doesn’t much like making pastry), and it is EEEEEEEEEEASY!
(Though to date the prepared pie shells I’ve seen in our grocery store contain lard. So much for this being a vegetarian-friendly entree for Jazz. Either I serve it on days she’s not here, or I buckle down and make the damned pastry.)
Jazz doesn’t get spinach pie too often…
one frozen pie shell, prepared according to package directions
1 onion, chopped fine
1 pkg frozen spinach, thawed and well drained
3 large eggs
1 cup cottage cheese (or a combination of cottage cheese and crumbled feta)
1 tablespoon dried dill
Preheat oven to 350F.
Mix everything together in a bowl.
Dump it into pie shell.
Bake at 350 for 35 minutes.
Let sit for 5 minutes before eating.
The kids like it room temperature. I cut it into thin slivers, and they eat it with their fingers, like pizza. Slice after slice.