This spinach pie recipe is a Barefoot Contessa classic. Delicious and simple ingredients, tons of delicious flavor. Serve with a tomato and red onion salad, tzatziki and pita for a light and tasty dinner.

Spinach pie by Bake Bellissima

Spinach pie

5 from 1 vote
Author: Barefoot contessa cookbook
A few notes: I replaced 2 teaspoons kosher salt with 1 teaspoon fine sea salt, I replaced the extra large eggs with large, and only used 1/2 grated nutmeg.

Ingredients

  • 3 cups chopped yellow onions 2 onions
  • 2 tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 10-ounce packages frozen chopped spinach, defrosted
  • 6 extra-large eggs, beaten
  • 2 teaspoons grated nutmeg
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons plain dry bread crumbs
  • 1/2 pound good feta cheese, cut into 1/2-inch cubes
  • 1/2 cup pignoli, pine nuts
  • 1/4 pound salted butter, melted
  • 6 sheets phyllo dough, defrosted

Instructions

  1. Preheat the oven to 375 degrees. In a medium sauté pan on medium heat, sauté the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.

  2. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
  3. Butter an ovenproof, nonstick, 8-inch sauté pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

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3 tbsp vegetable oil
1 large yellow onion minced
1 large green bell pepper seeded and finely chopped
1/2 Jalapeno chile pepper cored, seeded and finely chopped
5 medium sized garlic cloves minced
1/4 cup tomato paste
1 28 oz can whole peeled tomatoes
2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
INSTRUCTIONS

Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.
Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
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12 boneless chicken thighs
1/4 Cup extra virgin olive oil plus 2 tablespoons
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1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3/4 cup milk (or soy / almond milk)
3/4 cup crushed Oreo cookies  INSTRUCTIONS

Preheat oven to 350 F. 
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Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. 
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
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