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Nutrition Facts
Serving Size 1 (240g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup edam cheese
Calories 286
Calories from Fat 206		(72%)
Amount Per Serving		%DV
	Total Fat 23.0g	35%
	Saturated Fat 8.6g	42%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 142mg		47%
Sodium 401mg		16%
Potassium 929mg		26%
Total Carbohydrate 11.8g		3%
	Dietary Fiber 4.0g	15%
	Sugars 2.5g
Protein 11.3g		22%
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Recipe #82034 | 50 min | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jan 25, 2004

This can accompany a roast or can be served as an appetizer or even main course in its own right.

SERVES 4 (change servings and units)

Ingredients

1 cup finely chopped spring onion (leek can also be used)
1/2 cup crumbled feta cheese
1/2 cup grated edam cheese
1/4 cup crumbled Roquefort cheese (if not using the Roquefort, up the feta by 1/4 cup) (optional)
2 tablespoons chopped fresh dill
3 tablespoons fresh breadcrumbs
1/4 cup heavy cream
2 large eggs
3 tablespoons olive oil
2 (10 ounce) packages ready-to-use spinach, coarsely chopped

Directions

1
Preheat oven to 350°F.
2
Lightly butter 11 x 7 x 2-inch baking dish.
3
Mix first 8 ingredients in large bowl.
4
Heat oil in large pot over medium-high heat.
5
Add spinach; sauté until wilted and juices evaporate, about 3 minutes.
6
Transfer spinach to strainer; drain well.
7
Let cool slightly and stir into bowl with cheese mixture, mixing well.
8
Empty spinach/cheese mixture into prepared dish.
9
Bake until heated through, about 30-35 minutes.

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Featured Reviews for This Recipe

From: Chef #941480

On Apr 12, 2009

Superb! I made this for easter 09 and served it with Brisket in orange burgandy sauce. It complemented the flavors of the meat really well. After tasting how strong the feta was I decided to only use 1/2 cup of it and subtitute the Roquefort cheese with an parm/asiago mix. I couldn't believe how nice the dill tasted in this. It was really easy to make the morning of our party and refridgerate until it as time to bake for dinner. I will definately make this again.

2 people found this review helpful

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From: Food Snob in Israel

On Jun 6, 2007

Wow. Okay...I've always wanted to find the "PERFECT" spinach pie and though this one isn't there...it's the closest I've found (thank you Evelyn for directing me to this recipe!) The dill and feta make this taste like a spanakopata. I used cheddar and mozerella though I could also have used parmesean as a replacement (not a fan of blue cheese and have to work with the cheeses here in Israel) I used fresh spinach, wilted just slightly, not even sure if I really needed to do that. Could have used frozen as well. But here is the problem with this one. It didn't puff up at all, and it was a bit watery and gelatenous at the bottom. Not a lot...just a touch. I felt that I REALLY drained the spinach well, so was surprized by this. I also put this in the wrong size dish, and made this too thin. I will likely try it again. Maybe with a bit more breadcrumbs. Maybe with some fresh lemon squeezed on it. I don't know. The taste was good. It kept well in the fridge. It reheated nicely. The texture and presentation just weren't up to par.

2 people found this review helpful

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From: chia

On Feb 1, 2004

this was absolutely delicious! i loved the flavors of the cheeses and the spinach. i used scallions and gruyere cheese, i didn't have edam. i also grated some romano and added that as well. dd2's bf inhaled his portion! if i keep making great dishes like this one we'll never get rid of him

9 people found this review helpful

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From: HeatherDiane

On Nov 27, 2004

This was a very different way to prepare spinach. I had never had edam or Roquefort cheese before - so I was excited to try it. I added a little extra Roquefort only because I had a little extra in the package and I wanted to use it all up. I think this made it a big strong tasting. I think next time I make this I will leave out the Roquefort and double the feta - as I love feta! Thanks, Evelyn for a delicious and unique way to serve spinach. I think this would make a great dip, by the way!

4 people found this review helpful

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