This is no “pie” in the traditional sense – there is no crust, although this recipe does call for a small amount of matzoh meal. The body of the dish is a generous servicing of fresh, baby spinach and parsley and dill. A unique addition to the table that easily compliments any meat course!
Spinach and Green Herb Pie
Servings
6 Servings
Ingredients
- 3 cup spinach leaves chopped
- 2 cup flat leaf parsley chopped
- 3/4 cup dill chopped
- 6 scallions white and green parts, chopped
- 1 tablespoon vegetable oil
- 1/2 cup matzoh meal
- 4 large eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350º 2. Add all of the ingredients to a large bowl and mix well to combine. 3. Grease or spray the sides and bottom of a 8×11 pyrex dish. Add the greens to the pyrex and bake for 35 minutes or until the greens pull away from the sides of the dish. 4. Serve warm or room temperature.
Will this work well baked in mini cupcake molds?
Would love an answer to this as well! Does it work baked in mini cupcake molds?
Yes that works for sure.
can you use frozen spinach?
Should be fine
I’m glad I looked this up! I was going to ask the same question again, lol.
You def do taste the parsley in the recipe but you can make it again with anywhere from 1/4 cup – 2 cups
Just made this and all I can taste is the parsley – is 2 cups of chopped parsley correct?
I don’t recommend it
Can this be made in advance and frozen?