Favorite Dish
Tag: spinach
Savory Spinach Hand Pies
Hand pie– can be sweet or savory. You can hold them in your hand to eat them.
Here’s a recipe to make them .
That’s Parmesan cheese on the top of the crust. I heated them in the oven at 350 using my cast iron skillet.
“* 350° Bakery is a small batch bakery in Pittsburgh’s southside. 350° specializes in classic scratch-made treats that take you back to childhood- flaky pies, beautiful layer cakes, fudgy brownies, sticky buns, cookie sandwiches- we’ve perfected all your favorites. We understand the importance of quality, so we start all of our baked goods with the best ingredients. We use local cage-free eggs as well as fruits and vegetables from local farms. Dairy products are local and free of hormones, and our dry ingredients are carefully sourced from local distributors. Our baked goods are made with integrity and it comes through with every bite.” From the Harvie Farms Website
Wordless Wednesday
Spinach Pie Recipe – No Crust
This recipe is from a woman named Becky in 1980. It has been a family favorite since then. Somewhere I have the original recipe card.
Spinach Pie
Butter a 9″ glass pie plate. Preheat oven to 325 degrees
In a large bowl mix together:
2 10 oz packages Frozen Chopped Spinach, thawed, drained and squeeze out as much water as possible
4 Eggs
1 16 ounce container Cottage Cheese, (I like the small curd)
2 Cups of shredded Extra Sharp Cheddar Cheese ( I have added a bit of shredded Gruyere or fresh Parmesan on occasion)
Salt and Pepper to taste. The cheese is salty to me so I don’t add much salt.
Pour into the buttered pie plate. Bake for 45 minutes or until knife in center comes out clean.
Let rest a bit before slicing so the wedge holds shape nicely.
Look What Steve Bought at Bloomfield Groceria
We were sad when a local neighborhood business on Cedarville Street, Groceria Italiana, closed their doors last summer..
But here’s the good news!
It has recently reopened as Bloomfield Groceria. It’s really close to Steve’s work so he picked up this wonderful ravioli and brought it home.
We are thrilled they are in business under new proprietors.
Especially after tonight’s dinner of their delicious Spinach and Cheese Ravioli. I sautéed baby spinach- you can see it peeking out underneath.
And I grated some fresh Parmigiano-Reggiano on top. I asked Steve if he could to pick up mushroom ravioli for dinner next week.
Here’s an Pittsburgh Post-Gazette article written by Bob Batz, Jr., about the new Bloomfield Groceria
Garlic Put to Good Use
My brother’s Romanian Red garlic has added a lot to this week’s cooking.
Sautéed in Olive Oil and Garlic
Baby spinach. Sautéed in olive oil and garlic with pine nuts.
Good Garlic
Friday night. Supper.
Making good use of the garlic my brother David sent from Okanogan. Cherry tomatoes courtesy of Deb snd Sy’s vines growing along the Ohio River. Steve brought home the fresh pasta.
Sautéed baby spinach in olive oil with garlic.
Winter Supper- Pierogies with Sautéed Spinach and Onions
A simple meal to ward off the damp chill.
Butter is key! (With a bit of olive oil so it doesn’t burn)
Basic potato and cheddar Pierogies. When I first moved to Pittsburgh the idea of mashed potatoes in dough turned me. Ha! Now it satisfies every carb craving that manifests itself in February.
