Growing up, spinach pie was absolutely one of my favorite things to eat. Yes, I admit it. I was a weird child. But what can I say? I just wanted to be like Popeye.
This recipe is a variation of the spinach pie my grandmother made. It's semi homemade (basically because I'm too lazy to make my own crust everytime I want to eat it). I love how simple it is to make! Just be careful not to eat all of it at once! Goodness know I have to be careful not to.
My Spinach Pie
1 premade pie crust
1000 grams frozen spinach
250 grams of ricotta cheese
2 large eggs
Salt and pepper to taste
Red Pepper flakes
Preheat the over to 350°.
In a large saucepan defrost the spinach over a very low heat with a little bit of salt. Heat covered until most of the excess liquid has cooked off. If necessary use a strainer to remove any other water. Put aside to cool.
In a bowl, mix the ricotta, eggs, salt, pepper and red pepper flakes until well-blended. When the spinach has cooled, add to the ricotta and stir well.
Place the pie crust into a pie pan and use a fork to make a few holes so the crust does not bubble. Fill with the spinach mixture and bake for 30-40 minutes or until the crust has lightly browned.
This can be served warm or cold.
There are several other variations I make of spinach pie. Sometimes I'll add a layer of thinly sliced pancetta to the crust before pouring in the spinach mixture. On other occassions I have added a layer of mashed potatoes and spinach. When making a simple pie sometimes I will add in a spoonful of honey and a dash of nutmeg for a slightly different feel.
Grandma's spinach pie used no ricotta, but instead utilized more eggs.
The possibilities are endless, so play around until you find your favorite version!
-Raspberry Truffle
