Mom’s Spinach Pie2015-11-23
- Servings : 8
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
This recipe is from the book:
Straight Up Tasty
by Adam Richman
I often spike my spinach pie with a little garlic powder, but that’s the only refinement I’ve made to this crustless pie, one of my mom’s classic dishes. When my mom would ask if there were any “requests” foodwise when I’d come home from college, this was always at the top of my list. It may be served as a vegetarian dish, accompanied by a simple baked potato and salad, or as a side dish. Heck, can cut a slice from the leftovers and serve it inside an omelet! Adjust the amount and types of cheese to your taste, and the “pie” can also be prepared in a pastry or phylio dough crust if you prefer, though, personally, I don’t think it needs it. You could make this recipe with fresh spinach; it’s an ultra-convenient product and you can’t beat the price.
Singlearity Score: 3
how single friendly the recipes are
Flavor Score: 2
how tasty the recipes are
Easy Score: 3
recipe difficulty level
Overall Score: 2.6
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- 1½ Tablespoons olive oil
- 1 large onion, diced
- Kosher salt and freshly ground black pepper to taste
- 3 10-ounce boxed of frozen chopped spinach, defrosted
- 1 pound part-skim mozzarella cheese, cut into small chunks or shreadded
- 2 large eggs, beaten
- ¾ cup dry bread crumbs (I favor Progresso Italian bread crumbs for mine)
- 2 teaspoons garlic powder
- ½ cup grated cheese Parmesan or Locatelli), for topping (optional)
Preheat the oven to 350°F. Grease a large glass or ceramic baking dish with about ½ tablespoon of olive oil.
In a medium saucepan set over medium-low heat, heat the remaining 1 tablespoon of olive oil. Add the diced onion and a large pinch of salt. Sauté until the onion is translucent, about 3 minutes. Remove the pan from the heat and transfer the onions to a large bowl.
Add the spinach, ricotta, ¾ of the mozzarella, eggs, bread crumbs, garlic powder, salt, and pepper to the bowl and stir to combine. Scrape the mixture into the prepared baking dish and top with the remaining mozzarella. Sprinkle with the grated cheese, if using.
Bake for 45 minutes, until the pie is set and top is golden and slightly crusty.
To serve, cut into wedges or just spoon onto plates.