Spinach and Feta Pie: Spilled Milk #199

This is a freestyle pie—try it your way!

✈️ LET’S TAKE THE TRIP OF A LIFETIME TOGETHER!  

Have you ever wanted to travel with me — I mean, really travel with me? How does spending nine days and eight nights with me in one of my favorite places on earth sound? This October, you can join me on a trip to Sicily thanks to my friends at Modern Adventure. We’ll explore markets, dine at some amazing restaurants and cook together. Hit this link, and I’ll see you in Sicily!

I had such great plans to send this out into the world on 3/14. Pi Day.

Well, two weeks later, here I am.

I love spinach. I think it is one of the most versatile and flavorful ingredients on earth. Bonus points for it being so nutritious and readily available 12 months a year. Like celery, it is WILDLY underrated. Even a small amount implies huge flavor for a dish, and plenty of color in the case of spinach. It can be eaten raw, steamed, hot, cold, braised, grilled, roasted, puréed, twice cooked — the stuff is amazing. And it plays so well with other ingredients, like lemon, dill, egg, onion and cheese.

In Minnesota it is late winter, early spring. One day it is 70, and the next we get 10 inches of snow. Not quite salad-on-the-deck season. So pie it is.

I am getting such stunning spinach from California and Florida right now. Really lovely stuff. BTW, if you love to cook, try these sites for some great vegetable deliveries right to your door: I love the Everyday Box from Girl & Dug Farm, or the Chef’s Garden Seasonal boxes from Farmer Lee Jones.

Anyway, back to the matter at hand. I had a lot of spinach, so I blanched it, cooled it and squeezed it dry. I had about 2-2 1/2 loosely packed cups at that point: the perfect amount to make a spinach pie in a standard baking pan (brownie pan), but you can make this in ANY pan that goes into the oven. I make them in sauté pans all the time.

And I always keep bags of frozen supermarket brand spinach in the freezer. Two bags or boxes will do the trick here … there is no recipe, it’s just a freestyle pie, and I encourage you to try it YOUR way. It is truly the best way to learn anything, and this recipe is a NO FAIL offering. I promise. And so EASY!

Spinach and Feta Pie