Staying safe in Corona virus time: read the guest blog post by Phillip Klebba here. A video summarizing important tips can be found here.
SPINACH PIES… Please, do not run away from me, I cannot take it. Times are stressful, I need your company. Hate spinach? Hate anything green? Fear not, this was quite likely THE tastiest savory recipe I tried this year. I know, it’s just April, but it’s a year that feels like a lifetime passing by. I will ask you to steam a ton of spinach and you might be a bit annoyed by that step. But once that’s done, you are basically there. Ready to enjoy one amazing side dish or fancy brunch item. Locked inside with no guests? Fancy Brunch for Two. Go with the flow…
(slightly modified from The Washington Post)
(5 to 6 tartlet pans, about 4.5 inches in diameter)
20 ounces fresh baby spinach, rinsed
1 medium shallot, chopped
2 large eggs, beaten
10 ounces small-curd, low-fat cottage cheese
10 ounces grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Set a steamer basket above simmering water. Place half of the spinach in the steamer. Cover and steam until just wilted, then drain and coarsely chop. Press with paper towels to remove as much moisture from the spinach as possible, then transfer to a large bowl. Repeat with the remaining spinach.
Heat oven to 350 degrees. Use cooking oil spray to grease the tartlet pans, then arrange them on a baking sheet. Add the diced shallot to the spinach, along with the eggs, cottage cheese, Parmigiano-Reggiano, pepper and nutmeg; stir to blend well. Divide evenly among the tartlet pans. Bake for 30 to 35 minutes, until browned on the edges and set in the center.
Wait 5 minutes before removing the little pies from the pans. Serve warm or at room temperature.
to print the recipe, click here
Comments: Credit should go for the husband who noticed the recipe in The Washington Post and sent me the link. It was part of an article on Irish cooking, published right around St Patrick’s Day. We were so impressed by these pies, not only tasty the day I made them, but two days later, very gently warmed in a low oven. I normally don’t care for low-fat cottage cheese, but it worked perfectly in this preparation. If using low-fat goes against your principles, by all means grab the regular kind.
I used tartlet pans from Wilton that have a loose bottom, so it’s easy to push them out to serve. The original recipe mentioned you could make 6 tartlets, but using these pans I made only 5. The same type of filling could work well as a real tart, over a crust (like the olive oil crust of my recent past), but this version is as light as it is flavorful.
I hope you make these pies. It is possible that it would work well with frozen spinach, but I much prefer the brighter taste that you get once you steam it yourself and use right away.
ONE YEAR AGO: Avgolemono Soup, My Way
TWO YEARS AGO: Sourdough Chocolate Twist Bread
THREE YEARS AGO: Dan Lepard Times Three
FOUR YEARS AGO: Turkey Portobello Burger
FIVE YEARS AGO: Raspberry Ricotta Cake
SIX YEARS AGO: In My Kitchen, April 2014
SEVEN YEARS AGO: Whole-Wheat Pasta with Lemony Tomatoes and Spinach
EIGHT YEARS AGO: Blood Orange Duck: A work in progress
NINE YEARS AGO: Grilled Mahi-mahi with citrus marinade
TEN YEARS AGO: Memories of Pastéis