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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From NYT Ingredients:
3 tablespoons olive oil, more as needed |
2 large yellow onions, finely chopped |
1 pinch sea salt |
2 pounds spinach |
2 tbsp vegetable oil or nonstick spray, for oiling pan |
1 pound feta cheese, rinsed in cool water, then crumbled |
12 ounces ricotta cheese, drained |
5 ounces parmigiano reggiano |
5 large eggs, lightly beaten |
1 freshly ground black pepper |
1 tablespoons fresh dill |
Directions:
1. . In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until
2. soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
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4. 2. Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as
5. needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach,
6. then squeeze hard to remove as much excess liquid as possible.
7. 3. Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside.
8. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of
9. pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend.
10. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
11. 4. Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center
12. and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly
13. with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served
14. cold.
15. Recipe - Sara?s Spinach Pie - NYTime... /2009/10/14/d... /2009/10/14/d...
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