Spinach Pie

Spinach Pie

This recipe comes from the “Vegetarian Planet” cookbook. I made a few of my own adjustments to the original recipe. For example, I used a can of Pillsbury crescent rolls for the top crust instead of phyllo sheets. This is a little trick my mom taught me long long ago. Crescent rolls (especially the extra buttery ones) make excellent top crusts for things. Pillsbury’s done the hard work for you. You just have to roll them out and stretch them over top of your pie or casserole dish. Thank you, Pillsbury. Anyway, it’s a great time saver and as the school year comes to a close I am definitely in need of all the time saving tricks I can find! Please enjoy the recipe below. If you love spinach, this one is a gem for sure.

Spinach Pie
1 medium russet potato, peeled and chopped into 1/2 inch cubes
1 medium carrot, peeled and chopped into 1/2 inch cubes
1 tablespoon olive oil
2 cups chopped onion
2 garlic cloves, minced
10 ounces baby spinach
1 cup low-fat cottage cheese
3 pinches nutmeg
1/2 teaspoon salt (or more to taste)
ground black pepper, to taste
1 canister Pillsbury crescent rolls

1. In a small pot of salted boiling water, cook the potato and carrots till tender. Drain well.
2. In a skillet, heat the olive oil over medium heat. Add the onions and cook them, stirring frequently till they have softened. Add the garlic and saute 1 minute more.
3. Add the spinach in batches, letting each batch wilt before adding more.
4. Preheat the oven to 400 F.
5. Combine the potato and carrot mixture and the spinach mixture in a large bowl.
6. Add in the cottage cheese, nutmeg, salt and black pepper. Stir well.
7. Spoon the filling into a shallow casserole dish 8×10 inches.
8. Unroll the Pillsbury crescent rolls and spread them over top of the casserole dish.
9. Bake for 20 minutes or till golden brown. Cut pie into portions and serve.


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