Spinach Pie

2.5 + lbs. spinach, chopped (or substitute frozen, thawed & drained)
1/4 c oil or butter
1 large onions, finely diced
2 bunches green onions, incl some of the green
2 T parsley or ¼ c chopped fresh
1 T dried dill or ¼ c chopped fresh
1/8 t freshly grated nutmeg
1 t kosher salt (less if regular table salt)
1 t freshly ground black pepper
1/2 pkg feta cheese finely diced
3 eggs, lightly beaten
1 c ricotta or cottage cheese
½ c golden raisins
pie dough for 2 pies or 2 puff pastry crusts

 

Wash and drain the spinach very well, then chop coarsely (if using frozen spinach, thaw completely and squeeze out excess water).  Heat oil in a deep fry pan or large dutch oven. Add all onions and cook over medium heat until tender. Add the spinach, parsley, dill and raisins and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.  Spinach mixture should be on the dry side (if using frozen spinach, cook until excess moisture evaporates). Remove from heat and set the spinach aside to cool.

In a large mixing bowl, combine the feta, eggs, and ricotta. Add the cooled spinach mixture and mix until combined.

Turn into 10 inch pie plate or 8×8 baking dish line with one crust.  Top with second crust and bake at 325 for 40 minutes or until crust is golden brown.  For an extra pretty pie, brush the crust with one egg white beaten with 1 T water.  Use the extra yolk in the spinach.

Sweet Corn Pudding

4 c frozen corn kernels (about 19 ounces), thawed
4 eggs
1 c whipping cream
1/2 c whole milk
3 T sugar
1/4 c butter, melted
4 T cornmeal
2 t baking powder
3/4 t salt
 

Reserve 2 c corn.  Preheat oven to 350°F. Melt butter in 8” square glass baking dish, brush pan sides with butter; use remainder in the batter.  Add remaining ingredients to food processor and process until almost smooth.  Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes.