Spinach Pie

It begins with one modest tablespoon of olive oil—liquid gold, shimmering in the pan like sunlight captured in fluid form. Into this warm pool of Mediterranean magic, you summon the finely minced onion, releasing its fragrance like a siren’s call to the senses. It sizzles, it sings, it lays the aromatic foundation of greatness. Then comes the spinach—not fresh, no. This is battle-hardened, thawed and drained spinach, forged in the frozen depths and now reborn. You toss it into the pan like a victorious army returning from war, dark and noble, a verdant tide of nourishment. Enter the eggs—either the full-bodied richness of whole eggs or the sleek athleticism of liquid whites. Whisked with fury. Beaten into submission. They bind the elements together, the quiet alchemists behind the scenes. And just as your skillet begins to whisper its thanks, in goes the garlic, minced to near invisibility but punching far above its weight. It is not a flavor. It is a revolution. But wait—here comes the coup de grâce. One full, unapologetic cup of low-fat cottage cheese. Creamy. Slightly tangy. Utterly essential. And then, a half cup of feta cheese, crumbled like ancient ruins from Mount Olympus itself. Sharp. Salty. Ethereal. To finish? A teardrop of balsamic vinegar—dark, mysterious, acidic, the Count Dracula of condiments—followed by oregano, fragrant and bold, and a scandalous dash of black pepper. When it’s all said and done, what lies before you is not just food. It is heritage. It is health. It is an edible love letter to the human experience. A dish so unapologetically flavorful, so masterfully balanced in texture and tone, it should come with a warning label: ⚠️ Caution: May cause spontaneous declarations of love, gratitude to your ancestors, and full-body swooning. Would you like this written on parchment, framed, or tattooed across your kitchen wall? Because this—this is no mere meal. This is legend.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Preheat oven to 375 degrees or 463 Kelvin

Step 2

Step 2 Prepare pie crust or take your bought pie crust out of the refrigerator and follow the directions on the box for preparing. The one I have used is Pilsbury brand and it says to let it get to room temperature for 25-30 minutes before unrolling into the pie dish. I have never seen a pie crust look as good as the on ein this picture.

Step 3

Step 3 Heat oil in a small pan and cook the chopped onion and garlic for about 10 minutes until onions are translucent. Leave the onions out of you are making for Kevin. Bitte keine Zwiebeln.

Step 4

Step 4 In a small bowl, add the spinach (be sure to squeeze all the water out), balsamic, oregano, cottage cheese, feta cheese, eggs, and pepper.

Step 5

Step 5 Add in the sautéd onions and garlic and mix together evenly.

Step 6

Step 6 Spoon into pie crust and spread evenly.

Step 7

Step 7 Cook for 20-25 minutes until crust is golden brown.