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Greens and cheese pie–a takeoff from spanakopita

January 18, 2012

I used to make spanakopita by a recipe and have adapted it throughout the years.  I now use a variety of greens and gave up on the filo dough because it takes so long and I cannot buy it at my local store. So I bake it in a pie pastry.  I use Martha Stewart’s recipe but you can always just buy a frozen one at the store.

1 pound greens–I prefer spinach, chard, kale, broccoli raab, and napa cabbage.  Whatever happens to be growing in the garden.  I find mustards  a bit too strong for my taste but I often use some combined with milder greens.

5 to 6  green onions or equal amount of chives chopped

1/4 cup parsley minced

a sprig of dill

1/2 pounds feta

1/4 pounds white cheese–ok often I use cheddar because it is what I have handy and you might try riccota

1/4 cup Parmigiano-Reggiano

4 eggs beaten

1/4 cup melted butter

3 tbs olive oil

Pepper

Combine the ingredients in a large bowl and dump into a pie pastry.  Bake at 375˚ for 1 hour and 15 minutes.  Greens grow year around but the parsley and dill die out in our 100˚ summers so I just leave them out or experiment with other herbs.  Basil tasted kind of weird.

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