Ughhh, I love this so much. It’s like a giant spanikopita, which is one of my favorite foods in the world. It’s both healthy and indulgent enough, needs almost zero seasoning, and can be prepped the day before, then assembled after work for a quick meal that’s ready in no time flat.
- 32 oz. frozen chopped spinach, thawed and drained really well
- 1.5 tbsp. EVOO
- 1 large vidalia onion
- 3 cloves garlic, minced
- 1 tbsp. dried dill
- 1/2 lemon, juiced
- 1/2 C. crumbled feta
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground nutmeg
- 2 eggs
- One sheet puff pastry
- 1 egg (for egg wash on puff pastry)
1.Preheat oven to 375.
2.Heat the 1.5 TBSP EVOO over medium in a large saucepan.
3.Dice onion and mince garlic, then add to the saucepan and stir until soft and translucent.
4.Remove onion mixture from saucepan and set aside to cool.
5.Wring out as much liquid as possible from thawed spinach, using a cheesecloth, or in small fistfuls with your hands. This is key so you don’t have a soggy spinach pie.
6.In a large bowl, combine the spinach, the room-temperature garlic and onion mixture, the feta, nutmeg, salt, pepper, dill, lemon and two eggs. Mix well to combine. If you’re going to make this the day before, so the flavors really meld together, leave out the eggs until the next day.
7.Roll out the sheet of puff pastry according to directions, then line a standard-size pie pan with it.
8.Top the pastry with the spinach mixture, evenly spreading it around the pie pan.
9.Fold pastry over itself, then brush with the egg wash (use the remaining egg for this).
10.Bake for 45 minutes or until pastry is puffed and golden.
11.Let cool for five minutes, cut and serve.
