We all know it can be nearly impossible to get your kids to eat their veggies. Put Popeye’s name in front and maybe, just maybe a savory pie like this one will pique their interest. In addition to spinach, this recipe has a bit of kale giving it a more rustic feel in flavor and texture. All that green goodness along with tangy feta cheese and chopped fresh dill, baked into a crispy whole-wheat crust adds up to a tasty, healthy family dinner in no time.
Frozen spinach secret: Frozen spinach is a ‘must’ staple in a home cook’s freezer. While it couldn’t be more convenient to use, as spinach thaws, it releases tons of water. A foolproof method to squeeze out all that water is to place the thawed spinach in a clean dishtowel. Gather the towel up around the spinach and twist to release all the water, leaving only recipe-ready spinach.
Cheese options: Secrets of a Home Cook loves Feta cheese, but it’s not always a popular choice with kids. If this sounds familiar, don’t fret or hesitate to use something else such as Cheddar, Monterey jack or mozzarella. In fact, almost any cheese tastes great with spinach.
One-dish dinner: Make it a one-dish dinner by adding a pound of already cooked meat (leftovers are great). A ham steak is perfect but you could also use hamburger, diced chicken or tofu to keep it vegetarian with a little added protein.
Popeye’s Green Pie
Prep time: 15 minutes
Cooking time: 45 minutes
½ cup flour
1-cup whole-wheat flour
1/3-cup olive oil
Store bought crust
1 lb. frozen spinach, thawed
½ lb. fresh kale, chopped
Handful (1/2 cup) fresh dill, chopped
1 large shallot, chopped
2 large eggs, divided
5 oz. (1 cup) crumbled Feta
Crust: Pre-heat oven to 350 degrees. In a large bowl, with a wooden spoon, combine flour, whole-wheat flour, salt, olive oil and water. Mix until it sticks together. Divide into two pieces: one using ¾ of the dough, the other ¼. Kneed the larger piece on a floured surface a few times, then roll out to a 12-inch circle. Place in a 9-inch tart pan with a removable bottom. Roll the smaller dough to a 9-inch circle and set aside.
Filling: Place thawed spinach in a clean cotton dishtowel, wrap and squeeze to remove excess water. Place in a large bowl with kale, dill and shallot. Mix in one egg and one egg white (reserve remaining egg york), and then gently fold in Feta. Pour filling into crust, and then place remaining dough on top, tucking in the edges. Prick the top a few times with a fork so the steam can escape. In a small bowl, mix egg yolk with a little water and brush on top of dough. Sprinkle lightly with coarse salt.
Bake 30 minutes until top is golden brown. Cut into wedges and serve warm, cold or room temperature.
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