It was the photo that caught my attention on the Epicurious website. I was searching for something, and this distracted me. Spinach pie. A simple, beautiful Irish recipe.
Savory tarts, pies, and quiches are some of my favorite things to serve for lunch, especially for company. They’re not much work, as long as a pie crust doesn’t worry you. Plus, they look so much more special than, say, a casserole.
On this blog there’s a leek and cilantro pesto tart, a recipe by Eugenia Bone, which is more quiche-like, marbled with a cilantro pesto.
I also have a tomato tart on the blog, a recipe by Guliano Bugliali. It’s like a cross between a quiche and a rich tomato soup.
There are just so many ways to create something savory in a crust.
Then I read the recipe through, and there’s no crust in this recipe! So there are no excuses not to make this!
Here is the recipe from Epicurious.com:
from Irish Country Cooking
1 lb. 4 ounces spinach, washed
1 onion, chopped
2 eggs, beaten
10 ounces cottage cheese
10 ounces Parmesan, freshly grated
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
Preheat the oven to 350 degrees F.
Steam the spinach, drain well, and roughly chop it once it cools down.
In a large bowl, mix the cooked spinach with the onion, beaten eggs, and both types of cheese. Beat well and season with pepper and nutmeg.
Transfer the mixture to one large pie dish, (9″) or individual dishes if using. Bake in preheated oven for 25-30 minutes.
And that’s it!
I served the pie with a simple salted tomato salad, so as to let the pie filling shine.
If I had been thinking, I might have puréed the spinach mixture so that it was more green than mottled with the cottage cheese.
Or, maybe checked with Conor Bofin, from the blog, “One Man’s Meat,” to see if Irish cottage cheese is more like a farmers cheese or even ricotta cheese.
Nonetheless, the taste was lovely.
And I copied the purple flower idea since my borage flowers were blooming!
Reprinted with permission from Irish Country Cooking: More than 100 Recipes for Today’s Table by The Irish Countrywomen’s Association. © 2012 Irish Countrywomen’s Trust. This Sterling Epicure Edition published in 2014.