This is an excellent dish for vegetarians (who eat dairy), and can be served with a big green salad.
For those who want meat, I like to serve it with slices of country or boiled ham alongside.
Because it has no crust, a loaf of bread makes it a more complete meal, along with a bottle of vin blanc. (White wine.)
f you want to take the Spinach Pie in another direction, you could try adding small bits of cooked bacon or ham to the batter just after pureeing it, or some crumbled feta or sauteed mushrooms.
To make it a more complete meal, for brunch or otherwise, it can be served with country ham (such as prosciutto) or smoked salmon alongside.
If you’d like the pie to be a bit richer, replace the milk with half-and-half.
If you’d like to bake a smaller pie, you can cut the recipe in half and bake it in a smaller baking dish for about 35 minutes.
- 2 medium leeks (or two onions, diced, or 1 bunch of scallions, minced)
- 2 tablespoons (30g) butter, salted or unsalted
- salt and freshly ground pepper
- 2 pounds (900g) fresh spinach, stemmed and triple-washed
- big pinch of chile pepper or cayenne
- whole nutmeg
- 2 cups (500ml) whole milk
- 6 large eggs
- Parmesan cheese
Serving: Serve warm or at room temperature.
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