Thursday, May 19, 2005

Spinach Pie with Goat Cheese, Raisins and Pine Nuts

Spinach Pie with Goat Cheese, Raisins and Pine Nuts (Adapted from CL)

5 1/2 tablespoons olive oil, divided
2 cups minced onion
45 ounces packaged fresh spinach
1/2 cup golden raisins
8 ounces (about 2 cups) crumbled goat cheese
1/2 cup pine nuts, toasted
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper
1/8 teaspoon fresh grated nutmeg
12 sheets frozen phyllo dough, thawed

Preheat oven to 400 degrees.

In a large Dutch oven, heat 3 tablespoons oil over medium heat. Stir in onion and cook until softened and lightly browned, about 5 to 8 minutes. Stir in handfuls of spinach, stirring until the first batch wilts before adding the next. Let the spinach mixture simmer, stirring occasionally, for 25 minutes. Stir in raisins and continue to cook until the liquid evaporates, about 10 minutes more. Remove from the heat and allow to cool completely. Stir in cheese, nuts, salt, black pepper, crushed red pepper and nutmeg.

Place 1 phyllo sheet into the bottom and slightly up the sides of a 9" x 13" baking dish coated with olive oil spray, keeping the remaining phyllo dough covered to prevent them from drying out. Lightly coat sheet with olive oil spray, then repeat process with 7 more phyllo sheets. Add spoonful of the spinach mixture on top of the phyllo sheets in the baking dish, then gently spread the mixture to an even layer.

Place remaining olive oil into a small ramekin. Place 1 phyllo sheet on a large cutting board and lightly brush with oil. Repeat process with remaining 3 phyllo sheets. Place phyllo layer over spinach mixture, tucking in sides to enclose spinach - drizzle the top with any leftover oil. Place into the oven and bake until the top is golden, about 30 minutes. Remove from the oven and let sit for 15 minutes before serving.

Makes about 6 to 8 servings.

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