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Spinach And Feta Pie Recipe
|Frozen chopped spinach||10 Ounce (1 Package)|
|Appetizer pastry dough/Pie dough of choice||1|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Feta cheese||1⁄4 Pound, crumbled|
|Dried dill weed||1 Teaspoon|
Serving size: Complete recipe
Calories 1881 Calories from Fat 1088
% Daily Value*
Total Fat 122 g187.9%
Saturated Fat 45.2 g226%
Trans Fat 0 g
Cholesterol 735.4 mg
Sodium 3523 mg146.8%
Total Carbohydrates 151 g50.4%
Dietary Fiber 15.9 g63.5%
Sugars 20.2 g
Protein 54 g107.1%
Vitamin A 561.8% Vitamin C 175.4%
Calcium 110.1% Iron 90.7%
*Based on a 2000 Calorie diet
Divide pastry dough into 2 pieces.
Roll out 1 piece to a 12-inch circle.
Gently fit over bottom and up side of a 9-ihch pie pan or quiche pan.
Roll out remaining pastry to a 10-inch circle; set aside.
Pour oil into a large skillet; add onion.
Saute over medium heat for 2 to 3 minutes until softened.
With back of a large spoon, press excess water out of thawed spinach.
Stir drained spinach into sauteed onion.
Stir occasionally over medium heat 4 to 5 minutes until spinach is limp; set aside.
Preheat oven to 350°F (175°C).
In a medium bowl, beat eggs.
Stir in cheese, dill, salt, pepper and spinach mixture.
Spoon into pastry-lined pan.
Top with remaining pastry.
Trim and crimp edges.
Cut several slits in top pastry.
Bake 50 to 60 minutes until golden brown.
Cool about 10 minutes before serving.
Cut into small wedges.