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 Cooker Corned Beef & Cabbage Stew

This Slow Cooker Corned Beef & Cabbage Stew cooks low and slow for tender meat and soft vegetables, making for an easy, warm meal.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1 lb corned beef brisket Trim excess fat for less grease.
• 4 cups cabbage, chopped
• 4 medium potatoes, diced Use sweet potatoes for a variation.
• 4 medium carrots, sliced
• 1 medium onion, chopped
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 tsp black pepper Check seasoning at the end.
• 1 leaf bay leaf

Instructions

 

Preparation

• Place corned beef brisket in the slow cooker.
• Add chopped cabbage, diced potatoes, sliced carrots, and chopped onion.
• Pour in the beef broth and add minced garlic, black pepper, and bay leaf.

Cooking

• Cover and cook on low for 8-10 hours or high for 4-5 hours.
• Once cooked, slice the corned beef and serve with the vegetables.

Notes

Serve slices of corned beef with cooked vegetables and a ladle of broth. Add mustard or horseradish for extra flavor. Warm bread or rolls complement the stew. Store by cooling to room temperature, then refrigerate for up to 4 days or freeze for up to 3 months.

Keyword cabbage, corned beef, One-Pot Meal, Slow Cooker, stew