Spinach PieIrish Country Cooking (Sterling Epicure, February 2014)
Mary Fitzgerald, Wexford: Gardener and internet enthusiast
Three generations of my family have eaten this dish: we used to make it to use up my father's seasonal harvest of spinach. I now grow spinach in my own garden, along with everything from sorrel and runner-beans to beetroot and rhubarb, and make this pie regularly.
Recipe information
Yield
Serves 4–6
Ingredients
560
g (1lb 4oz) spinach, washed
1
onion, chopped
2
eggs, beaten
250
g (10oz) cottage cheese
250
g (10oz) Parmesan cheese, freshly grated
1
/4 teaspoon freshly ground black pepper
1
/4 teaspoon freshly grated nutmeg
You will need
23
cm (9in) pie dish or several smaller individual pie dishes
Need to make a substitution?
Preparation
Step 1
1. Preheat oven to 180°C/350°F/Gas 4.
Step 2
2. Steam the spinach, drain well and roughly chop. In a large bowl, mix the cooked spinach with the onion, beaten eggs and both types of cheese. Beat well and season with pepper and nutmeg.
Step 3
3. Transfer mixture to one large pie dish, or individual dishes if using. Bake in preheated oven for 25–30 minutes.
Reprinted with permission from Irish Country Cooking: More than 100 Recipes for Today's Table by The Irish Countrywomen's Association. © 2012 Irish Countrywomen's Trust. This Sterling Epicure Edition published in 2014.