Do you think that pie is American? Guess again. Pie traces its roots back to ancient times, when the crust was inedible and used only as a way to transport and preserve the meat held inside it, like the Tupperware of its time. What do you think about making Goat Cheese and Spinach Pie? You don’t fancy goat cheese? You can leave it out and use feta instead, or Cheddar instead of Swiss, etc. And if you really want to go authentic Greek, use phyllo dough instead of regular pie crust.
- 4 cloves garlic, chopped or crushed in press,
- 1 small onion, diced,
- 2 tbsp olive oil (or butter),
- 1 lb fresh spinach, rinsed and dried,
- 1 tsp salt,
- 1 tsp pepper,
- 1 tsp chopped fresh basil (or 1⁄2 tsp dried basil),
- 1 tsp thyme,
- 3⁄4 cup (about 6 ounces) goat cheese,
- 11⁄2 cups grated Parmesan cheese (or shredded mozzarella, Cheddar, or Swiss),
- 2 whisked eggs,
- 1 cup milk.
- Make the Basic Pie Dough for a single-crust pie, crimped.
- Make the Filling: In a heavy skillet over medium heat, sauté garlic and onion in olive oil. Add the spinach, salt, pepper, basil, and thyme, and cook until spinach softens. In a large bowl, mix the cheeses, then stir in the whisked eggs and milk. Mix in the cooked spinach. Spoon into the pie crust.
- Bake at 375 degrees for around 40 minutes or until the filling is set in the middle. If it turn too brown, reduce heat to 350 degrees.)