I strongly believe the world is divided into two camps – those who loath spinach and those who love it. I am belong to the latter camp. The leafy green can be used in some many ways and in so many styles of cooking. I usually have a bag of fresh and a few packs of frozen on hand at all times. And this recipe for spinach pie is one of my favorite ways to use it!
Most of the ingredients are items you have on hand – so it makes for a perfect last minute, unplanned dinner. And of course you can mix up the ingredients based on what you have and your tastes. This spinach pie recipe works great with feta and any left over veggies you have on hand. Just be sure to keep the ratio consistent so it is not too dry or wet.
This particular version of the recipe calls for slow roasted cherry tomatoes and of course the tomatoes can be roasted in advance. I love to have roasted tomatoes on hand to throw into salads, eggs, pasta – really anything. Roasting brings out the natural sweetness and they are addicting.
10 oz frozen spinach
1/2 cup cherry tomatoes
1/2 small onion, chopped
1/2 cup shredded mozzarella
2 eggs, whisked
2/3 cup milk
1/2 cup flour
1 tsp baking powered
salt & pepper to taste
Preheat your oven to 400 degrees. Spray 9-inch pie dish with non-stick cooking spray. Set aside.
Begin by roasting your cherry tomatoes. Simply toss them with some olive oil, salt and pepper to roast for about 20 minutes. *This can of course be done in advance.
While the tomatoes roast, thaw your spinach in the microwave and drain any excess liquid using a colander or cheese cloth.
Stir all ingredients, including the roasted tomatoes, together in a large bowl then pour mixture into prepared pie dish.
Bake for 30 minutes or until the middle is cooked through and no longer jiggling.
Slice up the spinach pie and enjoy!