Wednesday, October 17, 2012

Spinach Pie

Jay's had a few vacation days this week and he kindly offered to blog for me. So, on Tuesday while he was making spinach pie (my favorite!!!) and watching a marathon of MSNBC (seriously, Chris Matthews is in my house more than I am), he kindly took some pictures and wrote this blog post.

What you'll need:
A day or two before making this, take the phyllo and frozen spinach out of the freezer and put in the fridge.  The morning of, take both out of the fridge to thaw, but don’t open the packages.  Put unopened spinach in a bowl, unless you like cleaning up spinach juice.

For the filling:

First, open the thawed frozen spinach and squeeze out (and discard) all of the excess spinach juice.  To the spinach we add 1 tbs. dill weed (if using fresh, a handful), 3 sections of garlic, (finely chopped) 4 green onions, and the 3 eggs.  Mix these all together and then crumble up the feta and add to the mixture and fold in. I like some good size hunks of feta in mine (Me too!-T).   This can go in the fridge for now.

Now you can preheat the oven to 375.  I hate it when you read a recipe, and the first thing it says is preheat the oven to such and such and then do some shit for an hour while your house gets hot, and you’re running up the power bill to feed some jerk-off’s ego.  I digress.

For the crusty goodness:

Melt the 2 sticks of butter in a saucepan, you may need more, depending on how heavy handed you get from here on out.  Take a pastry brush, and brush the bottom and sides of a 10 X 14 casserole with butter.  Start by laying 1 sheet of phyllo on the bottom of the pan (it should run up the sides a little) brush the phyllo with more butter. (You are gonna do this between each sheet, so you don’t need a lot). 

***ALERT***ALERT***ALERT***
Each sheet has to be angled slightly from the previous sheet, or you will get a dough ball, instead of light crusty goodness.  Don’t believe me?  Ask Tammie and her mom. (He's right, many years ago my mom and I attempted this once. It was sad.  Also, don't try to be all 'healthy' and 'diet' and use cooking spray instead of butter.-T)  Repeat this process until about half of the phyllo is gone.  

Dump in the filling.

Flatten out in the pan.

Fold over the edges and brush with butter.

Repeat the process we did for the bottom, but fold the excess dough on the edges over top, and brush again.

After placing the last sheet, dump any leftover butter on top (Why not, You saving it for future use?) and brush it over the top and down the sides.  Then cut vent holes in the top.  This helps the sheets to separate when baking.

Bake it for about 30-40 minutes, until it looks like this:

Fight friends and family for a corner piece.
A super sexy close up:

Thank you Jay for taking the time to do all this! The spinach pie was delicious.


6 comments:

Carla E said...

That post made me laugh! Jay - you are a funny writer, I especially appreciated the part about pre-heating the oven too early.
That pie looks absolutely delicious - who knew something called "spinach pie" would be tasty?

Margaret (Peggy or Peg too) said...

OMG Jay this looks wonderful!!

You can make this for us when we visit because I really think you must be related to Rick. Rick is adopted so you just don't know. :-)
Dontcha need another younger brother who loves to drink eat and cook?

Daphne said...

OMG. Must make. (Please come cook for us too!)

Anonymous said...

OMG!!!! I laughed so hard when I read this. We really did f--k it up the one and only time we attempted to make it. Nobody makes spinach pie like Jay !!!!

DysFUNctional Mom said...

My mouth is watering. No joke. I've only had this once before, a girl at work made it and she made the dough FROM SCRATCH. It was melt-in-your-mouth delicious.

M.J. Fifield said...

I never cook but this was still a very fun read— especially the preheating part and the super sexy close up.