Spinach pie from The Barefoot Contessa Cookbook (page 162) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on April 01, 2024

    This was nice. Made as a side dish for Easter dinner. Everyone who ate it liked it. Baked for 1 hour in a 10” cast iron skillet. I don’t think my phyllo sheets were big enough. I had to set it in a star pattern in order to cover the bottom of the pan, but there was not enough pastry to cover the top. Next time, I will use a couple of extra sheets for the top.

  • wcassity on December 16, 2018

    This was great. Used 8 inch nonstick pan as directed. My phyllo sheets weren't longer enough to cover the top, so used 3 additional sheets on the top. Delicious.

  • anya_sf on June 08, 2017

    I used 2 16-oz bags of spinach and pregrated Parmesan. I used unsalted butter for the pastry, which I think it better, since the filling is salty enough. I didn't need quite all the butter. Ina did not specify the size of phyllo sheets - mine were large, about 14x16". I don't own a 6" ovenproof nonstick skillet, only a 10" one, so I used that, which worked fine. It was quite thick; I think it would be overly thick in a 6" pan, although 8" would probably work. It can be assembled a few hours (and maybe even a day) ahead and refrigerated, then baked later. Mine needed about 10 extra minutes in the oven to avoid pale pastry spots. The recipe says to cool completely before serving, but I only cooled it for about 20 minutes, which is probably the minimum time. The longer you let it cool, the easier it is to cut. It makes 6 generous servings, or 8 more reasonable ones, depending on what else you're serving. I ate way too much. It was delicious.

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