Spinach Pie

It’s been a weekend of gluttony for me.  Ice cream, tamales, burritos, hamburgers, Rocko’s Choco Tacos (which if you have not tried, WHAT ARE YOU WAITING FOR?  Go out and find them!!), beer, and more ice cream.  I am looking forward to some clean eating this week!  Greens, salads, and whole grains are on the menu.  This recipe calls for 2 lbs of spinach, and your box only has 1/2 pound, so add some de-stemmed kale, or make a little less.

Recipe adapted from David Tanis’ A Platter of Figs and Other Recipes

ingredients

2 medium leeks, washed and cut into small pieces

2 tablespoons butter, salted or unsalted

salt and pepper

2 lbs. fresh spinach, de-stemmed and triple washed.  If you don’t have 2 lbs., make up the remainder with 

   de-stemmed kale.

Pinch of cayenne pepper

Freshly grated nutmeg

2 cups whole milk

6 large eggs

parmesan cheese

instructions

Melt the butter in a deep pan and sauté the leeks with a bit of salt and pepper, stirring occasionally, until translucent.  Once they are cooked down, add the spinach in batches, putting on the lid to the sauté pan until the spinach is cooked down, and then adding more.  Add a pinch of salt and pepper as you go.  In the final batch, add a big pinch of freshly grated nutmeg and the chile powder.

When all of the spinach is wilted and most of the juices evaporated, turn it out into a bowl and let it cool.  Preheat the oven to 400°.  Butter a round or rectangular baking dish with high sides with a capacity of at least 2 quarts.  Puree the spinach mixture with the milk and eggs until almost smooth.  Season with salt and pepper, if desired.  Pour the batter into the prepared baking dish.  Grate a layer of parmesan over the top and bake for 45 minutes, or until a knife poked into the center comes out clean.

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