There are a lot of recipes from my childhood that I continue to make as an adult. One of them is this delicious spinach pie. This recipe, which happens to be one that my aunt contributed to the More With Less cookbook, has always been a favorite. Growing up, I would ask my mom for spinach pie and corn for my birthday meal sometimes. While there's that stigma that kids hate spinach, I certainly had no qualms with this recipe that is packed full of deliciousness.
In the colder fall months, our farm share still seems to have a plethora of spinach. We love spinach, so this recipe has been on repeat. And the best part is that there are always leftovers for lunch!
What you'll need:
- 1 pie crust (I make my own, though I know some of you prefer not to)
- 2 quarts fresh spinach, chopped
- 1 Tablespoon olive oil
- 1 onion, chopped
- 1/4 teaspoon nutmeg
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 cup swiss cheese, grated
Preheat the oven to 350 degrees. Heat the olive oil in a large skillet and saute the onion over medium heat. Add the chopped spinach and stir until wilted. Put the spinach and onions in a medium sized bowl, and mix in nutmeg, oregano, salt, eggs, and cheese. Spoon the mixture into an empty pie crust and press to fill out the crust. Bake in the oven uncovered for 35-40 minutes.
And as I requested as a child, I often serve the spinach pie with corn, but also will often add a salad to round out the meal. While fresh spinach makes this pie truly delicious, sometimes I use frozen spinach in a pinch, being sure to thaw and drain it first.
Do you still make recipes from your childhood? Are you a fan of spinach like me?