Friday, March 6, 2009

Spanikopita Pie

(Originally 1/8/07)

Pies are tricky things. My mother-in-law makes some of the best pies I've ever tasted, and I make a point of watching her every time she makes pie crust. I've learned some of her tricks, such as use ice cold water (yes, the recipe in your cook book was serious about that), cut in the fat with a pastry cutter, and handle the dough as little as possible. Once you've mastered the art of a good pie crust, the sky is the limit.

I came up with a new recipe the other day for spanikopita pie. It's a very simple concept: a pie shell. The great thing about the recipe is that both my kids will eat it, and one of them will even eat it eagerly. I think this is a first for any spinach dish I've made for them.

Needless to say, I'll have to make it again soon.

8 " pie crust:
1 1/2 cups flour
1/2 tsp. salt
1/2 cup shortening
4 Tbs. ice water

1 10oz. package of frozen spinach
1/2 lb. feta cheese
4 eggs
1 Tbs. lemon juice
1/2 tsp. nutmeg
1 clove garlic, minced
1/2 tsp. dill

Preheat oven to 450 degrees F.

Prepare the pie crust by mixing the salt and flour together and cutting in the shortening. Sprinkle with ice water and toss with a fork. Gather dough into a ball, wrap in waxed paper, and refrigerate at least a half hour. Roll ball of dough into flat circle and place in pie plate.

Thaw spinach and squeeze out water. Add other filling ingredients and mix together. Pour into pie shell.

Bake at 450 degrees for 5-10 minutes to set crust, then reduce heat to 350 degrees F and bake for 30-40 minutes until set.

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