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Wednesday, November 12, 2014

Spinach Pie

I feel like everywhere I go these days I'm telling somebody about a book they have to pick up right now. I finally bullied Nick into starting The Goldfinch, which I read this summer, so every morning I ask "Soooo what part are you at now?!". I'm sure he loves that. Heritage came in the mail yesterday and the book's size alone (it's probably a foot tall) is impressive and the cover's colors are crazy in person. It's so vivid. And finally, the book I'm pushing on every friend at grocery store run ins is Martha Stewart's One Pot. One Pot is divided into dutch oven, skillet, slow cooker, roasting pan, and stockpot sections - I'm obsessed. This Spinach Pie was the first recipe I tried from the book but I have a dozen corners marked.

PS. Two afternoons a week Gray and I drive to preschool pick-up. School is about 20 minutes from our house and many people wonder why we choose the make the long (in Martha's Vineyard terms) trek when there are other options closer to home. Despite the fact that we are in love with the school, the drive itself is lovely (I think I blocked out the trips last winter with a newborn). The roads are empty, I usually bring along a coffee, listen to NPR, and gaze out the window. I had to stop last week and snap a few pictures of the goats grazing along the road. I can't believe fall really looks like this. 

Spinach Pie
From Martha Stewart Living's One Pot

4 tablespoons unsalted butter
1 small yellow onion, chopped
20 ounces frozen chopped spinach, thawed and squeezed dry
1 cup whole-milk ricotta cheese (8 ounces)
3 large eggs
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh dill
Coarse salt and freshly ground pepper
4 sheets frozen phyllo dough, thawed

1. Preheat oven to 375 F. In a 10-inch nonstick ovenproof skillet, melt butter over medium heat. Transfer 2 tablespoons to a bowl. Add onion to skillet; cook, stirring, until softened, 5 minutes. Remove from heat, and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.

2. Lay 1 sheet phyllo on a work surface, and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Transfer skillet to oven, and bake until golden brown and heated through, about 30 minutes.


  1. Beautiful photos!

    I am curious to hear which other recipes you have targeted/like from One Pot. I have that one too and want to love it, but I didn't see any calling me name! I would love some inspiration.

    The Goldfinch is on my to read list - there are a few ahead of it though!

  2. It's so refreshing to hear how you choose to enjoy your drive. And I love this spinach pie...Martha Stewart's kitchen comes up with the best ideas!

  3. love martha, love spinach pie. was just recently introduced to your site via a soup recipe (kale and white bean with croutons) that my friend casually mentioned in an email thread. so glad she did! x

  4. Hi Megan - I'd like to try a baked risotto (page 48), Roast Chicken with Scallion, Ginger, and Lime (page 143), Sweet Potato & Sausage Soup (page 207), and Blender Chocolate Mousse (page 243). Let me know what you try and I'll follow your lead :)

  5. Katie - so nice to hear from you. I be a fly on the wall in their kitchens! Sylvie - so happy you found me and now I want to make soup with croutons..yum!

  6. Thanks for the ideas, Sarah! That Blender Chocolate Mousse looks yummy!!! I just noticed Chickpea Stew with Pesto (page 225). I'll report back!

  7. Hi Sarah!
    I wanted to report back. . . :)
    I finally did get around to making the Chickpea Stew with Pesto and it was really yummy! We actually didn't even think it needed the pesto at all. Yum!

  8. Hi Megan, fun! I'll have to try that one. Thanks for the update! -S


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