Summary: I adapted this in a few slight ways from Ina Garten's Spinach Pie recipe. It's wonderful both ways, but I prefer my version. Because pine nuts are SO expensive right now, I omitted them when I made this pie recently. I didn't notice their absence so if you don't want to purchase a half-cup, don't fret.
Yield: one 8x8" casserole dish (6-8 servings)
- 3 cups chopped yellow onions
- 1 small head radicchio, shredded (my addition)
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt (Ina calls for 2 teaspoons; I found this to be too much)
- 1½ teaspoons fresh ground black pepper
- 32 ounces frozen chopped spinach, defrosted (Ina calls for 30 ounces)
- 7 large eggs (preferably organic) (Ina calls for 6 extra-large)
- 2 teaspoons grated nutmeg
- ½ cup freshly grated parmesan cheese
- 3 tablespoons dry plain breadcrumbs
- ½ pound feta cheese (I like Bulgarian), cut into ½" cubes
- ½ cup pine nuts
- 7 tablespoons butter, melted (Ina calls for 8 tablespoons)
- 6 sheets phyllo dough, defrosted
Preheat the oven to 375° Fahrenheit.
In a 10" skillet over medium heat, saute the onions and radicchio with the olive oil until the onions are translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
Squeeze out and discard as much of the liquid from the spinach as possible. In a large mixing bowl, lightly beat the eggs, and then add to them, the spinach, onions and radicchio, nutmeg, Parmesan cheese, bread crumbs, feta and pignoli.
Butter an ovenproof, non-stick, 8-inch saute pan or 8" square Pyrex, and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan.
Pour the spinach mixture into the middle of the phyllo, pack it gently, and neatly fold the edges of phyllo up and over the top to seal in the filling.
Brush the top well with melted butter.
Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve warm or at room temperature.