Reader's Lenten Recipe: Spinach Pie
Published: March 29, 2012
ATLANTA—Mimi Arsenault offers this recipe for a meatless Lenten Friday from her retirement home in south Florida. She said that she usually makes at least two pies. “They freeze well,” she said. A resident of Monroe for 29 years, a Georgia educator and parishioner, she would bring this spinach pie to school for faculty gatherings, to church functions, family gatherings and even a wedding rehearsal for her sister, where she contributed 10 pies. “When I retired from teaching several staff members said, ‘Who’s going to make spinach pies for faculty meetings?’” She still reads The Georgia Bulletin in Florida.
Mimi Arsenault offers this recipe for “Spinach Pie” from her retirement home in south Florida. She was a resident of Monroe for 29 years. (Photo by Michael Alexander)
1 pie shell
1 box of frozen chopped spinach
3 eggs½ cup of cottage cheese ¼ cup of Parmesan cheese ¼ cup of grated mozzarella cheese (plus extra for the top)
2-3 teaspoons of butter, melted
Salt and pepper to taste
Bake the pie shell at 425 degrees. Turn the oven down to 375 degrees. Cook spinach according to package directions and drain well. Mix together the eggs, cheeses and melted butter with salt and pepper. Add spinach. Pour into pie shell. Add the extra mozzarella cheese on top. Bake at 375 degrees for 30 minutes.
(Georgia Bulletin test chef Gretchen Keiser found this recipe quick and easy with ingredients most people really enjoy. She followed the pie shell package directions, which had a different temperature setting, and cooked the pie a little longer than 30 minutes. It was gobbled up at a Chancery Lent Friday potluck.)