Spinach Pie

This spinach pie recipe works well with any light green.

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

2 medium leeks, washed and cut into small pieces
2 tablespoons butter, salted or unsalted
salt and pepper
2 lbs. fresh spinach, or other light green. Use both of the bunches in your box.
Pinch of cayenne pepper
Freshly grated nutmeg
2 cups whole milk
6 large eggs
parmesan cheese

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 greens in batches, putting on the lid to the sauté pan until the greens are 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 greens 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.