The alternative title of this post should be: “what do you when you forget about a two-pound container of fresh spinach you were absolutely sure you would eat as a healthy salad throughout the week”. But that would be far too wordy. This recipe is a concession to the fact that I do not eat salad every day. Now that I have made that confession to the World Wide Web, I would also like to say that I hate wasting food. I also like a good challenge, so I tried to think about ways I could use this spinach.
Spanakopita is a traditional Greek Borek pastry. In pastry taxonomy, Borek is the phylum of pastries made with thin, flaky Phyllo dough (the same as used in Baklava). Working with phyllo can be quite an undertaking though, buttering every layer. True Spanakopita requires not only the patience of phyllo, but also shaping the pastries into small triangles. While this is delicious and worth the effort for a dinner party, my goal was to use the ingredients I had on hand. This is more of a Spanakopita Quiche. I made this early in the morning and we had it as a breakfast, but it’s equally lovely as a hot dinner or lunch. Not all in the same day, though.
- 3 tbsp. olive oil
- 2 cloves garlic, minced
- 1/2 large onion, diced
- 2 pounds fresh spinach, coarsely chopped
- 1/3 cup green onions, chopped
- 1/3 cup fresh parsley, chopped
- 2 large eggs, beaten
- 1 cup crumbled Feta cheese
- 1/2 cup Mozzarella or Ricotta cheese
- 1/2 tsp. each sea salt, pepper, nutmeg and paprika
- 2 tsp. lemon juice, if desired
- 1 large deep dish pie crust, thawed
- Preheat the oven to 350.
- In a large skillet on medium heat, saute the garlic and onion in olive oil until cooked.
- Add in the spinach, stirring until wilted (this takes very little time), and the spices as well as lemon juice, if desired.
- Reduce heat to low and add cheeses (Feta and Mozzarella or Ricotta), green onions, and parsley, stirring to let the flavors combine a bit with the spinach mixture.
- Add beaten eggs last and stir again, then transfer mixture to pie crust.
- Bake for 30 minutes or until the pie is set. Serve warm.