Are you ready to transform an ordinary meal into an extraordinary culinary experience? Get ready to dive into the most delectable spinach pie that will have your family and friends begging for seconds! Pat Farwig's legendary Spinach Pie is not just a recipe; it's a creamy, cheesy, savory journey that combines the rich flavors of ricotta and feta with perfectly seasoned spinach, all nestled in a golden, flaky crust. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to become your new go-to comfort food that's both impressive and incredibly delicious.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 package frozen spinach, thawed and drained
- 1 cup ricotta cheese
- 1 cup feta cheese, crumbled
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your spinach pie bakes evenly and thoroughly.
- Thaw the package of frozen spinach completely. Once thawed, place the spinach in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This step is crucial to avoid a soggy pie.
- In a large mixing bowl, combine the drained spinach, ricotta cheese, feta cheese, and eggs. Use a spatula or a wooden spoon to mix until all ingredients are well incorporated.
- Add the garlic powder, onion powder, salt, and pepper to the mixture. Stir again until the spices are evenly distributed throughout the filling.
- Prepare your pie crust. If using a store-bought crust, place it in a 9-inch pie dish. If making your own crust, roll it out and fit it into the dish, trimming any excess dough hanging over the edges.
- Pour the spinach and cheese filling into the prepared pie crust, spreading it evenly with the spatula.
- If desired, you can sprinkle a little extra feta cheese on top for added flavor and presentation.
- Place the pie in the preheated oven and bake for 30-40 minutes, or until the pie is golden brown on top and the filling is set. You can check for doneness by gently shaking the pie; if the filling jiggles slightly but is not liquid, it's ready.
- Once baked, remove the pie from the oven and allow it to cool for about 10 minutes before slicing. This will help the filling set further and make it easier to serve.
- Cut the pie into 8 equal slices and serve warm. Enjoy your delicious Pat Farwig's Spinach Pie as a main dish or a side!
Tips
- Moisture is the Enemy: Always thoroughly drain and squeeze out excess water from the spinach to prevent a soggy pie.
- Cheese Matters: Use high-quality feta and ricotta for the most authentic and rich flavor.
- Customize Your Spices: Feel free to experiment with additional herbs like dill or oregano to make the recipe your own.
- Crust Options: While the recipe works great with store-bought pie crust, a homemade crust can elevate the dish to gourmet levels.
- Make Ahead Friendly: This pie can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
- Serving Suggestion: Let the pie rest for 10 minutes after baking to help the filling set and make slicing easier.
- Storage Tip: Refrigerate leftovers and reheat in the oven to maintain the crust's crispness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 95mg
