Photo: Spinach Pie Recipe
Ingredients
- 3 cups chopped yellow onions (2 onions)
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 (10-ounce) packages frozen chopped spinach, defrosted
- 6 extra-large eggs, beaten
- 2 teaspoons grated nutmeg
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons plain dry bread crumbs
- 1/2 pound good feta, cut into 1/2-inch cubes
- 1/2 cup pignoli (pine nuts)
- 1/4 pound salted butter, melted
- 6 sheets phyllo dough, defrosted
Directions
Preheat the oven to 375 degrees.
In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
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By Mwgiannelli
Huntington, w York
on April 11, 2013
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I just finished this recipe and it was perfect. Not being a everyday user of phyllo I was a little intimidated, alas... Ina prevails. I chose to use unsalted butter which cut down on the salt that other reviewers said was a bit heavy handed. It was perfect. Will definitely make it a lot this summer.
By torba97_12904148
Fremont, CA
on March 05, 2013
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Appetizer for cocktail party...terrific flavors. Followed recipe except cut phyllo sheets into 3" wide strips...placed spoonful of spinach mixture at one end of phyllo...folded the phyllo into triangulae shape. Prepared the stuffed phyllo triangles same way per original recipe. Baking time is shorter due to reduced sizes. Enjoyed by all each time we make this. Thanks Ina.
Annie, Fremont, CA
By JMH95
on December 26, 2012
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Big hit! I made this to go with our Christmas lamb dinner...delicious!
I used a 9x12 baking sheet instead and it was perfect for smaller portions.
Will definitely make this again!
Read all 17 reviews