Saturday, April 20, 2013

Spinach Pie

 I make spinach pie fairly often because it's a vegetable based dish that the carnivores in the family like. It is very easy to make and is basically spinach and cheese between two pie crusts. The recipe for it came from someone that I used to work with and I think that she got the recipe from someone she used to work with. Some of you have been asking for it, so here it goes. First I'll show you the recipe that I use. I copied this down quickly over the phone. Next, I'll show you a pictorial of how to make it, and lastly I'll include a "proper" recipe with comments that will be printer friendly.

My original recipe

Pictorial of the basic steps

Spinach Pie


--Two 9" pie crusts (store bought or make your own. The store bought ones or ones made with lard or vegetable shortening are usually flakier than the ones made with oil. The store bought ones usually are saltier than the ones I make at home, so if I'm making my own, I add a little salt to the spinach.)

--One bag fresh spinach (6 oz. to 9 oz. bags will work. The bigger the bag, the thicker the pie. I like the bigger bag. I also use either baby or regular spinach.)

--2 Tablespoons olive oil (or oil of your choice)

--1 teaspoon of garlic powder (or two cloves garlic minced or as much or as little as you like to taste)

--1 teaspoon nutmeg (I usually leave this out since I don't like nutmeg)

--Fresh Parmesan cheese, shredded ~ 4 oz. or one cup (I use however much fresh I have. If I don't have enough, I used dried at about half the amount.)


--Preheat oven to 375 ° F

--Line 9" pie plate with one pie crust.

--In a large bowl mix spinach, oil, cheese, garlic, and nutmeg.

--Put spinach mixture into pie pan on top of pie crust.

--Top with second pie crust and seal edges.

--Bake for half hour or until the crust is golden brown.

--Let cool 10-15 minutes, then enjoy.

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