I have a cousin who won’t eat any green food. So he’s never tasted guacamole or creamed spinach or pea soup.
Me? I eat almost anything, but as I mentioned the other day, I don’t like fake green food. Which is what a lot of people eat on St. Patrick’s Day.
I say, if you want to eat green tomorrow, why not make it real? Like Spinach Pie.
This is a dish I make all the time. My kids love it. Even their kids love it. Most of the time I put a crust on top. Either the typical Greek way, using buttered phyllo dough sheets, or as I do if I’m in a hurry — topped with thawed out frozen puff pastry.
On Passover I make Spinach Pie with soaked matzo on top.
That’s how versatile this dish is. If you have my book, Hip Kosher, you’ll find it there. But here it is for everyone else:
2 10-ounce packages frozen whole leaf spinach, thawed
2 tablespoons olive oil
1 medium onion, chopped
3 large eggs
8 ounces feta cheese, crumbled
6 tablespoons grated Parmesan cheese
1 tablespoon minced fresh dill
freshly ground black pepper to taste
4 sheets phyllo dough
2 tablespoons butter, melted
Preheat the oven to 400 degrees. Squeeze as much water out of the spinach as possible and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook for 2-3 minutes. Stir in the spinach and mix well. Remove the pan from the heat. Add the eggs, feta cheese, Parmesan cheese, dill and pepper. Mix well and place in a baking dish. Top with 4 layers of phyllo dough each brushed with melted butter (or leave off the phyllo dough top). Bake for about 20 minutes or until golden brown. Makes 4-8 servings (as main course or side dish)