Spinach Pie

Just in time for St. Patrick’s Day, here’s a recipe for something green. And speaking of green, it’s also about time for fresh homegrown spinach around here. I never used to eat spinach when I was growing up, mainly because it usually came from a can. Actually, I still don’t care for it canned but frozen spinach is another story entirely. And this recipe is one of my favorite things to do with frozen spinach, especially homegrown spinach from our garden.

Spinach Pie made from homegrown frozen spinach

Though this recipe calls for frozen spinach, you can easily use fresh spinach if you cook it first. You can microwave it, steam it, or blanch it briefly, until the leaves are just wilted. Let it cool, then squeeze out the excess moisture. Depending on the spinach (baby or mature), around 12-16 oz fresh spinach should give you enough to make 1-1/2 cups cooked. This recipe is very forgiving, so a little more or less spinach will not make a lot of difference!

ingredients for Spinach Pie

Whether you use frozen or fresh, the spinach should be chopped to make for easier eating. A quick chop into bite-size pieces will do the trick.

chopping the spinach

This is my wife’s recipe, and she can’t remember where it came from originally. Her well-worn copy was typed on an index card, and she’s been making it for years. It’s not exactly a quiche, and not exactly a tarte. She just calls it a Spinach Pie, and that’s good enough for me! Served with a side salad, it makes a great meatless meal, and it tastes even better the next day.

Spinach Pie fresh from the oven

For a little extra flavor, use feta cheese to replace some or all of the mozzarella, and cut back on the added salt. Ricotta cheese can also be used instead of the cottage cheese.