Food Therapy: Baking Away the Blues

Homemade Spinach Feta Pie

This yummy recipe was inspired by my good friend and retired chef, Bonnie Mitchell, who first taught me to make spanakopita. Here it my version in a pie crust,  just out of the oven, but how did I make it? Here are the simple steps:

1. In a large mixing bowl, combine:

a small container (250ml) ricotta or cottage cheese

half a block crumbled feta (again about 250 ml)

2 eggs


a pinch of salt

a generous amount of dried or fresh dill, to taste (at least 1 1/2 tsp dried dill)

2. While working in this dry steam a bag of spinach in a large pot or pan, maybe half at a time, until wilted.

Let spinach cool, squeeze out excess liquid, and chop.

3. Then add chopped green onions (3-5) or chives (a handful)

4. Mix with the rest of the ingredients.

5. Make a simple pie crust (no French pastry degrees required) from Mollie Katzen’s Moosewood cookbook.

Actually I used whole wheat flour and threw in a tablespoon of brown sugar for good measure.    

Here I am being spoiled and using the kitchenaide friends gave me, but this can be done by hand or with a pastry cutter as well.

6. Grease pie plate with butter and place in pie crust.

7. Put filling in crust.

8. Put in preheated 350 C oven for about 40-45 minutes.

9. Enjoy! Would be nice with a side of green or Greek Salad, or even Greek Lentil Stew, but that recipe will be for next time!