Spinach Pie, gluten free …from Marilyn Trail

Spinach Pie

Spinach Pie

More and more people in the USA are becoming allergic to wheat.  Here is a lovely spinach pie that Marilyn Trail made when we visited. I asked her for the recipe not only for my friends and family who are allergic to wheat, but also because it’s delicious.

serves 6
3 Tbs olive oil
2 16-oz bags of frozen, chopped baby spinach
2 medium onions, chopped
4 cloves garlic, minced
1 can water chestnuts, finely chopped
6 eggs
3/4 lb crumbled feta cheese
1/2 c grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/4 tsp dried red pepper flakes(optional)
coconut oil for greasing sides and bottom of baking pans

Preheat oven to 375F. Put thawed spinach in a clean towel, roll
the ends and squeeze as much moisture out as possible. This
is a critical step.

In a large skillet or pot, heat the oil over medium heat. Add the
chopped onions and 1/2 tsp of the salt and cook, stirring occasionally,
till soft.  Add the garlic, and the red pepper flakes and continue
cooking for about 1 minute.

In a large bowl, beat the eggs with a fork or whisk. Add the water
chestnuts, remaining 1/2 tsp salt, and black pepper and mix. Add
the spinach to the onion mixture (to cool it down), then add the
spinach/onion mixture to the egg mixture. Add the cheeses and
stir till well mixed.

Pour/spoon mixture into a deep 9-inch pie pan or any glass baking dish,
greased with coconut oil, smoothing the top. Bake until center is set (test with a
clean knife)…1 hour to 1 hour 15 minutes. Serve hot, warm, or
at room temperature.  Can be kept in refrigerator or frozen. Keeps well unless hungry people around.

Note: the recipe doubles well. If doubling, do move pies around
halfway through for more even cooking.