Recipe: Eating on a Dime Spinach pie

Recipe: Eating on a Dime Spinach pie Delicious, fresh and tasty.

Spinach pie. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. This egg pie has the taste and consistency of a crustless quiche.

To a large pot, add the olive oil and saute the onions until browned.

Add the scallions, dill, nutmeg, black pepper and salt.

In a medium bowl, mix together eggs, ricotta, and feta.

You can cook Spinach pie using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Spinach pie

1. It’s 3 cups of flour.

2. You need 250 g of butter.

3. It’s 2 of eggs, beaten.

4. You need Pinch of salt.

5. Prepare 1 cup of cold water.

6. It’s 1 bunch of spinach, cleaned and chopped.

7. You need 1 of potato, chopped.

8. It’s 1/2 of onion, chopped.

9. Prepare 1/2 of green pepper, chopped.

10. It’s 2 tbsp of margarine.

11. It’s 1 spoon of cream of mushroom powdered soup.

12. You need Pinch of black pepper.

13. It’s 50 g of grated cheese.

14. It’s Pinch of aromat.

Cook's Notes To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.

Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.

Season spinach with a dash of nutmeg.

In large bowl combine spinach, eggs and all the cheeses.

Spinach pie step by step

1. For pastry mix all the ingredients together to form the dough.

2. Fry all onion and peppers until tender.

3. Add spinach and potato.

4. Add cream of mushroom, black pepper and aromat for taste.

5. Roll the dough and shape in rounds spoon the filling into the dough and brush the corners with beaten eggs and close it. Bake for 20 minutes at 180c in a preheated oven. Let cool then enjoy..

Season with salt and pepper if desired.

Pile mixture into unbaked pie crust.

Today's Lebanese Spinach Pie Recipe is one I love making for many reasons.

First of all, it reminds me of childhood because I grew up eating both Spinach Pies and Meat Pies as part of a traditional Lebanese meal.

We usually paired them with tabbouleh, hummus, yogurt and Lebanese Green Beans.