Dinah here to bring to you this weeks tasty creation from our kitchen to yours. What's up our sleeves? Let's get tonight's post rolling!
This week's recipe is Ma's pick. It's chocked full of spinach, and absolutely no pouting! Spinach is tasty and it's hella good for you!
So says this: Spinach is a very nutrient-dense food. It’s low in calories yet very high in vitamins, minerals and other phytonutrients. When you consume this healthy food, you don’t need to worry about your weight-loss diet as you take in abundant, good-for-you nutrients.
Ha! See, so get in touch with your inner Popeye.
OH! and it even has a pie base. Now, if you're like me then a pie is usually something you buy from your local grocery store or bakery not anything you pull out a pie pan for. While I am an aspiring baker, pie isn't in my baking resume. Yeah, I get the questionable looks on your faces but no worries I can make some mean cakes, cupcakes, and brownies. Ask around ;].
Anywho this recipe comes from the 365 Easy One Dish Meals cookbook. Which was a cookbook my Auntie Dee had for years and years that Ma wanted but couldn't convince her sister to give to her until she moved a few years back. Good thing cause this is quite a treat. So what goes into it? Follow me!
Spinach Pie
Prep: 15 minutes Cook: 40 to 45 minutes Serves: 6
1 (15 ounce) package all-ready pie crusts*
1 1/2 teaspoons flour
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup chopped scallions
1 cup ricotta cheese
5 eggs
1/2 cup grated Parmesan cheese
1/2 pound baked ham, chopped
1/4 teaspoon pepper
1. Preheat oven to 425 degrees. Remove 1 pie crust from package and let stand at room temperature for 15 to 20 minutes. Unfold crust and peel off top plastic sheet. Press out fold lines and repair any cracks by pushing dough together. Place crust, floured side down, in a deep 9-inch glass pie dish. Peel off plastic sheet, easing crust into dish. Then press dough firmly against bottom and up sides of dish.
2. In a medium bowl, combine spinach, scallions, ricotta cheese, 4 eggs, and Parmesan cheese. Beat together to blend well. Stir in ham and pepper. Turn filling into pastry-lined dish.
3. Top with remaining crust. Cut top crust even with edge of pie dish. Reverse dough scraps. Fold edge of bottom crust over top crust, forming a rolled edge around dish. Flute edges of dough decoratively with fingers or fork tines. Cut a 1-inch hole in center of pie crust. Beat remaining egg and brush over top of pie.
4. Bake in center of oven for 20 minutes. Meanwhile, roll out reserved dough scraps and cut out flowers and leaves. After 20 minutes, remove pie from oven and arrange flowers and leaves over top (do not cover vent hole) of pie using beaten egg to attach them. Brush tops of flowers and leaves with egg. Cover edges of pie with foil strips to prevent overbrowning.
5. Return pie to oven and continue baking 20 to 25 minutes, or until set. Let stand at least 15 minutes before serving.
I really liked this dish a lot. My only turn off was the turkey ham. I'm not a fan of any kind of ham period. Not even if it's dressed in a turkey suit. Sorry piggy lovers. I liked the crispy and flaky pie crust with the spinach it made a nice balance.
Tid Bits:
*As mentioned above if turkey ham or ham isn't your thing try some chicken or turkey goodness.
*We used egg beaters and you can too! Besides eggs really suck in the cholestrol department so why not cut out the future damage and use a better alternative? As the package says 1/3 cup for every whole egg.
*If you don't have green onions, we suggest using regular onions.
*Make sure to squeeze all the liquid from the spinach in a kitchen towel. As I've mentioned before not doing so will result in a mega soupy spinach pie. *shakes head no* not good guys. Not good.
*Need something to accompany the main star? We made a nice chef salad to go with it so give it a whirl!
Ma's Spot:
I really enjoyed this dinner. I think it's a perfect light summer dinner. You can make & cook the pie ahead of time and freeze it in a freezer bag, pull it out, place in microwave till warm, and with a nice side salad you have a nice summer dinner. I like it cause it's so versatile, you can use whatever you fancy. Turkey, chicken, turkey ham whatever you like. You can turn this recipe into a healthy meal.
And that's it! I know I know, I get sad too. No worries, we'll be here again in 7 days to share our recipes. What's in store for next week? It's my pick and we're going a little Italian. So bring your wine and best Dean Martin music and we'll bring the food! Have a great week guys!
Spoons & Spatula's
~Dinah & Ma
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