Whole Wheat Pie Crusts

Makes 5 - 10" pie crusts

3.5 pounds flour (I use half white and half white wheat)
2.5 cups butter
1 - 1.5 cups ice water

Add the butter pieces to the flour in the bowl of a food processor. Pulse on and off until the butter pieces are pea-sized. Add the water while continuing to pulse. Use more water as necessary if the dough seems dry. I think the more whole wheat flour I use, the more water I need.

Form into five balls. For freezing, roll into 6 - 8" disks and freeze in a gallon Ziplock bag with waxed paper separating the crusts.

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. :)

I love bulk cooking!

I'm creating this blog to share the bulk cooking love. :) I'll post recipes, tips, encouragement and experiences from my own bulk cooking adventures, otherwise known as "don't try this at home!" ;o)

When my third son was born, I had over sixty meals frozen in my freezer for the babymooning. He is four months old now, and I still have some of those meals. I have started to cook in bulk again to keep my freezer well stocked. When we have one-of-those-days, and that seems to be often, it is reassuring to know I don't need to worry about dinner.

I prefer making four or five multiples of the same meal, serving one for dinner and stocking the freezer with the rest. Making five meals in this way doesn't take much longer than making one meal, and I've found bulk cooking saves a LOT of money.

One more thing: we eat a mostly vegetarian diet, and this blog will reflect that.


Happy freezing!