Spinach Pie

Oh, this week’s VTV was such a slam dunk for me. Sometimes, I wonder if all the bloggers out here in cyberspace are hard-wired to the same frequency. It seems like everything goes in cycles – the same great ideas for dinner and desserts seem to show up about the same time. Either that, or a secret memo goes out that I’m not aware of.

So when Jen announced this weeks veggie of choice – spinach – I almost fell off my chair. Why, you ask? I had planned to make Ina Garten’s Spinach Pie this week! How nifty is that?

I have made this pie several times and it’s always delicious. But this week, with time running short – end of the school year, both kids birthdays, a cake order to fill – I skipped the puff pastry crust and baked this up in two small corning dishes. It’s a hit every time!

Spinach Pie – adapted from Ina Garten

2 tbs. butter
1 tbs. olive oil
1 cup chopped onion
1 clove minced garlic
1 10 oz. box frozen chopped spinach – thawed and squeezed dry
¼ cup chopped scallions
¾ cup grated parmesan
2 eggs, lightly beaten
1 tbs. seasoned bread crumbs, plus additional for sprinkling on top
Salt and pepper to taste

Preheat oven to 375. Lightly grease small casserole.

Heat butter and oil in medium skillet and cook onion until tender, 5-8 minutes. Add garlic and cook 1 minute longer. Pour into a large bowl and add spinach, scallions, cheese, eggs, bread crumbs and season with salt and pepper. Mix well and pour into greased dish. Sprinkle with additional bread crumbs and bake for 20-25 minutes or until top is browned and mixture is hot.