My mom is known for whipping up a tasty meal, given very little lead time or ingredients. Back in the days when I was living off peanut butter sandwiches for dinner, I could show up at her house, no matter the time, and be guaranteed a home cooked meal. Even today, having “nothing in the house” to me is a full pantry of opportunity for my mom.
Since I’m kind of an anti-baker the idea of a spinach pie is pretty daunting. For my mom, it’s a no-brainer. She can have it mixed up and in the oven baking before I can even gather up all the ingredients. I definitely did not inherit her oven skills, I’m a stovetop cook all the way. And pie crust? No thank you.
She has made this pie for pretty much every occasion under the sun. Parties, pot-lucks, showers, card games, supper clubs, meet-ups, Sunday night dinners — this spinach pie has gotten around and it’s always a hit.
Over the last 20 years I’ve gotten more confident in the kitchen. You might even say I have mastered this spinach pie. Although I still get nervous around the whole pie crust business, the preparation is really quite simple. Frozen spinach, eggs, a few different types of cheese, and some fresh herbs are really all it takes. For this particular spinach pie I used fresh goat cheese — that I actually made myself! My sister and I took a cheese making class last weekend at Georges Mill Farm so I could not resist throwing some fresh goat cheese into the mix. You see, I’ve come a long way.
I actually made this pie for the Recipe Redux challenge this month, which is all about baking up glorious summer pies with a healthy twist, either sweet or savory. I think this pie sits squarely on the fence between a decadent slice of heaven and a healthy serving of greens, don’t you?
Oh, and if you love pie, click the little blue box under the recipe below and you will find a ton of healthy and delicious pie recipes to pin for later.
Mom’s Famous Spinach Pie
- 2 boxes frozen chopped spinach
- 1/2 cup ricotta cheese
- 1/2 cup goat cheese
- 1 cup shredded mozzarella
- 1/2 cup shredded Parmesan cheese
- 3 eggs beaten
- 1 tablespoon butter
- 5 scallions chopped
- Sea Salt and Pepper
- Grated nutmeg
- Prepared pie crust or make your own if you have the skills!
Preheat oven to 375.
Defrost spinach and drain completely.
Saute chopped scallions in butter.
Combine spinach, cheese, eggs, scallions, salt and pepper in a bowl.
Place prepared pie crust in bottom layer of a pie plate.
Add spinach and cheese mixture to pie.
Grate fresh nutmeg over mixture.
Add top layer pie crust and pinch pie closed. Brush with egg or milk.
Bake at 375 for 40-45 mins.