Since I write a fancypants food blog you may think that I cook myself a fabulous dinner every night… yeah, that just doesn’t happen. I basically cook a bunch of stuff and then live off it for as long as I can. Well, I ran out of vegetables in my fridge so I was contemplating what I should make next. I ran across this recipe in the book A Platter of Figs and Other Recipes by David Tanis. I think this book has a very unique approach. The recipes are organized into seasonal menus and the take is very minimalistic in order to let the ingredients really shine. I can’t wait to try more recipes from this book.

People often use “spinach pie” as another way to reference spanakopita, but this recipe is more more akin to a quiche than a spanakopita. It also makes a decent sized dish, so I should be set with my veggies for a few days…

 

ingredients

2 lbs spinach, washed
2 leeks
6 eggs
2 C whole milk
salt
pepper
nutmeg
cayenne pepper
2 tbsp grated parm

 

leeks

Trim the leeks, peel off the outer leaves and dice.

 

 

leeks cooked

Melt the butter in a large pot. I say large because all that spinach has to go in it! Season the leeks with some salt and pepper and a little bit of nutmeg and cook until they are nice and soft.

 

spinach

Turn the heat down a bit and add the spinach to the pot, layering the leaves over the leeks and salting between each layer. Put the lid on the pot and steam for a few minutes, just until all the spinach is wilted. Transfer the spinach to a platter or baking sheet to spread it out and let cool.  Reserve the cooking liquid.

 

eggs

While the spinach is cooling, whisk together the eggs and milk.

cuisinart

Once the spinach has cooled, preheat the oven to 400 degrees F and bring out the blender or food processor. Puree the spinach with the egg mixture in batches. Add the cooking liquids (or some of the liquid if there is a lot) to one of the batches to puree. Season with more salt and pepper and add some cayenne pepper.

 

with cheese

Pour the spinach puree into a buttered baking dish and sprinkle the parmesan cheese over the top. Cook for 40 minutes.

 

cooked

When the spinach pie is cooked, cool it completely before slicing and serving. It’s best when cool or at room temperature, so let it sit (and set) for a good long while.

I ate my spinach pie with some hummus, toasts and parmesan cheese. Yum!

 


Spinach Pie
 
Recipe By:
Ingredients
  • 2 lbs spinach, washed
  • 2 leeks
  • 6 eggs
  • 2 C whole milk
  • salt
  • pepper
  • nutmeg
  • cayenne pepper
  • 2 tbsp grated parm
Instructions
  1. Trim the leeks, peel off the outer leaves and dice.
  2. Melt the butter in a pot large enough to hold both the leek and all the spinach. Season the leeks with some salt and pepper and a little bit of nutmeg and cook until they are nice and soft.
  3. Turn the heat down a bit and add the spinach to the pot, layering the leaves over the leeks and salting between each layer. Put the lid on the pot and steam for a few minutes, just until all the spinach is wilted. Transfer the spinach to a platter or baking sheet to spread it out and let cool. Reserve the cooking liquid.
  4. While the spinach is cooling, whisk together the eggs and milk.
  5. Once the spinach has cooled, preheat the oven to 400 degrees F and bring out the blender or food processor. Puree the spinach with the egg mixture in batches. Add the cooking liquids (or some of the liquid if there is a lot) to one of the batches to puree. Season with more salt and pepper and add some cayenne pepper.
  6. Pour the spinach puree into a buttered baking dish and sprinkle the parmesan cheese over the top. Cook for 40 minutes.
  7. When the spinach pie is cooked, cool it completely before slicing and serving. It's best when cool or at room temperature, so let it sit (and set) for a good long while before serving.