Spinach-Feta Pie

Makes 5 - 10" pies. Each pie serves 6 very generously.

5 - 10" unbaked whole wheat pie crusts (I'm making this recipe a separate post)

1/2 cup olive oil
3 tablespoons pressed garlic (about 10 cloves)
2.5 pounds chopped onions
3 - 10 oz. packages frozen chopped spinach, drained well
25 large eggs
2.5 pounds ricotta cheese
4 pounds crumbled feta
2 ounces chopped fresh dill
1 tablespoon dried oregano
1 1/4 teaspoons ground black pepper

Saute onions and garlic in olive oil until onions are translucent. Set aside.

In a large bowl, beat the eggs. Add onion mixture, well drained spinach, and the remaining ingredients, combining thoroughly.

Roll out one pie crust into a 10" pie pan. Divide the filling into five parts, filling the pie crust with one and freezing the other four in quart size Ziplock bags. Prepare the other four pie crust for freezing by rolling into 6 - 8" disks and stacking in a gallon size Ziplock bag with waxed paper between the crusts.

Bake the pie at 350 degrees for one hour. The filling will be set and lightly browned. Label the remaining fillings with the date made and baking instructions. Freeze flat on a cookie sheet.


A few notes about this recipe. The filling takes a long time to thaw in quart sized bags. Gallon sized seemed like an overkill size wise, but the filling does thaw faster. The filling seems very thick, but the pie is delicious. This is one of the only ways my oldest child will eat cooked spinach without some serious nose wrinkling. :)