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Spinach Custard Pie

Spinach Custard Pie


This is my rendition of a facsimile of the Greek spinach dish that is so unhealthy but yummy J  This is not for folks who are lactose intolerant


2 ½ lbs raw spinach leaves (the huge bag at Costco works, or several of the ones at TJ’s), cooked, drained, water squeezed out

1 onion, chopped fine,  sautéed in 1 Tbsp butter

1 cup white sauce (below)

4 beaten eggs

¼ cup percorino or parmesan cheese


White sauce:  2 Tbsp butter, 2 Tbsp flour, cook 2 – 3 minutes; add 1 ½ cups half and half, stir until thick; add S & P and grated nutmeg  - as much as you like, from ½ tsp – 1 tsp.


Stir white sauce into cooked spinach and onion; add beaten eggs and cheese.  Bake at 350 until done in an olive oil sprayed baking dish.  This will depend entirely on depth of pan you use.  Start checking after 25 minutes.  Knife should slip out clean.


This dish is usually a heart clogging piece of heaven served in a rich crust.  Omitting the crust reduces most of the damage but delivers a yummy spinach pie nevertheless.  Good as a main course or a dish to bring to pot-lucks. Tastes just fine at room temp.  As a main dish, surround with lots of other veggies and a salad and your heart will manage the butter fat just fine J