Spinach Pie for Meatless Friday

I had a chance to catch a new episode of  The Barefoot Contessa last Saturday, and she had some great recipes.  It was Jeffrey’s birthday (again), and she prepared some Greek dishes because he wants to go to Greece, and a trifle because he didn’t want a regular birthday cake.

The spinach pie and hummus that she made looked so good that I made them both for my husband that night for dinner.  And, it wasn’t even his birthday.  Today I’m sharing her recipe with you because it was delish, and it’s a great meal if you are opting to not eat meat during Lent.

 

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THE BAREFOOT CONTESSA’S SPINACH PIE

  • 2 to 3 tablespoons olive oil

  • 2 yellow onions, diced

  • 5 bunches scallions, chopped

  • 1 cup fresh dill, chopped

  • 1 teaspoon ground nutmeg

  • 1 teaspoon black pepper

  • 1/2 teaspoon salt

  • 6 pounds spinach, chopped

  • 4 pounds feta cheese, crumbled

  • 7 large eggs

  • 2 pounds phyllo dough (I used regular pie dough)

  • 2 pounds butter, melted

Directions

To a large pot, add the olive oil and saute the yellow onion until brown. Add the scallions, dill, nutmeg, black pepper and salt.

Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don’t scramble, and mix.

Brush the 1 pound of the phyllo dough with melted butter piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the mix on top, and piece by piece layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.

Bake at 325 degrees F for 45 minutes or until golden brown.

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Take care and have a good week-end.

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Comments

  1. Beth says

    This is a great recipe, I’ve been making versions of this for years. I am a super Spinach Lover!!