This Sephardic Spinach Pie has always been a staple in my home. This pie can serve as a side dish or stands alone as a main dish. For a healthier option, feel free to make this pie without the crust. Enjoy!
Sephardic Spinach Pie
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Ingredients
- 1 frozen pie crust
- 2 10 oz bags frozen spinach, thawed and drained
- ¾ cup gruyere cheese, grated
- ¾ cup sharp cheddar cheese, grated
- 1 medium potato (with skin), boiled and mashed
- 3 eggs
- 2 tablespoons fresh mint, finely chopped
- Salt and Pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Bake pie crust for 10 minutes and remove from heat.
- Strain thawed spinach completely, making sure to squeeze out any excess liquid.
- In a large bowl, mix spinach, half of both cheeses, mashed potato, eggs, mint, and a liberal pinch of salt and pepper.
- Once evenly combined, pour mixture into pie crust, and flatten out with spatula.
- Sprinkle remaining cheese over the top of the spinach pie.
- Bake for 45 minutes, or until golden brown on top.
- Serve and enjoy!
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