Spinach Pie

Spinach Pie is a delicious and versatile dish that everyone will love. This savory pastry is packed with healthy spinach and creamy cheeses, making it a perfect appetizer or main dish for any occasion.

Why Make This Recipe: Spinach Pie

Making Spinach Pie is a fantastic choice for several reasons. It’s easy to prepare, and the ingredients are simple and wholesome. Plus, it’s a great way to sneak in some greens while enjoying a flavorful dish.

How to Make Spinach Pie

Follow these steps to create your own Spinach Pie that will impress family and friends.

Ingredients

• 1 package phyllo dough
• 1 pound fresh spinach
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh dill or parsley, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Directions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat.
3. Sauté the onion until translucent, then add garlic and spinach. Cook until spinach is wilted. Remove from heat and let cool.
4. Stir in feta, ricotta, herbs, salt, and pepper.
5. On a clean surface, lay out one sheet of phyllo dough and brush with olive oil. Layer additional sheets on top, brushing each with oil.
6. Place a line of filling near the edge of the phyllo, then fold over and roll into a log. Brush the top with beaten egg.
7. Place on a baking sheet and repeat with remaining dough and filling.
8. Bake for 25-30 minutes or until golden brown.
9. Let cool slightly before slicing and serving.

How to Serve Spinach Pie

Serve Spinach Pie warm. It pairs wonderfully with a fresh salad or a side of yogurt. Slice it into small pieces for appetizers or larger slices for a main dish.

How to Store Spinach Pie

Store leftover Spinach Pie in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply pop it in the oven until warmed through.

Tips to Make Spinach Pie

• Make sure the spinach is well-drained to avoid a soggy pie.
• Experiment with different herbs for added flavor.
• Use non-stick cooking spray on the baking sheet for easy removal.

Variation of Spinach Pie

You can add cooked chicken or mushrooms for a heartier dish. For a vegetarian twist, consider adding sun-dried tomatoes or olives.

FAQs about Spinach Pie

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just thaw and squeeze out excess moisture before using.

Can I make it ahead of time?
Absolutely! You can prepare Spinach Pie a day in advance and refrigerate it before baking.

What is the best way to reheat Spinach Pie?
The best way is to reheat it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

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Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

A rich and cozy meal featuring tender beef short ribs braised with mushrooms, served over creamy cheddar grits, perfect for comforting gatherings.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 650 kcal

Ingredients

  

For the Beef & Mushroom Braise

• 3.5 pounds boneless beef chuck or boneless short rib–style cuts Choose cuts that are well-marbled for tenderness.
• 3 tablespoons extra-virgin olive oil, divided Use high-quality olive oil.
• to taste Salt and freshly ground black pepper Season generously.
• 1 large yellow onion, chopped Adds a flavor base.
• 3 cloves garlic, minced For aromatic depth.
• 2 stalks celery, sliced Adds crunch and flavor.
• 3 medium carrots, sliced Brings sweetness.
• 8 ounces cremini or button mushrooms, sliced Use fresh mushrooms for best flavor.
• 1.5 tablespoons tomato paste For richness.
• 1 tablespoon chipotle pepper in adobo sauce Adds a smoky kick.
• 2 bay leaves For infusion of flavor.
• 3 sprigs fresh thyme Use fresh for best results.
• 2 sprigs fresh rosemary A fragrant herb addition.
• 3 cups beef stock, plus more as needed Homemade or low-sodium recommended.
• 1 tablespoon apple cider vinegar For balancing flavors.

For the Creamy Cheddar Grits

• 2.5 cups chicken stock Can substitute with vegetable stock.
• 1.5 cups milk Use whole milk for creaminess.
• 0.75 cup grits Stone-ground grits yield the best texture.
• 1.5 tablespoons butter Adds richness.
• 1.75 cups freshly grated cheddar or Colby Jack–style cheese Choose your favorite melting cheese.
• to taste Salt and black pepper Season to preference.

Instructions

 

Preparation

• Heat 2 tablespoons of olive oil in a large, heavy pot over medium-high heat.
• Season the beef generously with salt and pepper. Sear in batches until deeply browned on all sides, about 3 minutes per side. Transfer to a plate.
• Add the remaining olive oil to the pot. Stir in the onion, celery, carrots, and mushrooms. Cook for 7–8 minutes, stirring occasionally, until softened and lightly caramelized.
• Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomato paste and chipotle sauce; cook for 4–5 minutes until the mixture darkens slightly and becomes rich.
• Add the bay leaves, thyme, rosemary, and beef stock. Return the beef to the pot, making sure it is mostly submerged.
• Reduce heat to low, cover, and gently simmer for 2 to 2½ hours, until the meat is fork-tender.
• Stir in the apple cider vinegar and adjust seasoning with salt and pepper. Keep warm.

Cooking the Grits

• Bring the chicken stock and milk to a gentle boil in a saucepan.
• Slowly whisk in the grits, reduce heat to low, and cook for 12–15 minutes, stirring often, until thick and creamy.
• Stir in the butter and cheese until smooth and melted. Season with salt and pepper to taste.

Serving

• Spoon the creamy grits into bowls and top with the tender beef, mushrooms, and plenty of the savory braising sauce.
• Serve the grits hot in shallow bowls and pile the beef and mushrooms on top.
• Spoon extra sauce over the meat and finish with a pinch of fresh thyme or parsley for color.
• Offer a simple green salad or steamed greens to cut the richness.

Notes

Use a heavy pot or Dutch oven for even heat and good searing. Brown the meat well for deep flavor in the sauce. Keep the heat low during simmering for tender meat. Stir the grits often to prevent lumps and burning. Taste and adjust salt at the end after the cheese melts.

Keyword braised beef, Cheddar Grits, Comfort Food, Hearty Meal, short ribs