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Spinach pie

There is a special place in my heart for spinach. I really like this vegetable because it is so versatile. You can incorporate in in smoothies, savory dishes, salads and even ice cream (when in Copenhagen, check out Social Foodies and their avocado and spinach ice cream!). But I never really noticed how much I actually used spinach in food until I moved in with my boyfriend. The issue: he does not like spinach!

In the beginning I thought, fine, I will just eat spinach when he is not home, no problem! But I guess when there is something you can’t cook with, your mind just starts going on and on about how this vegetable (or any food) would be perfect! So, not cooking with spinach was not an option. The struggle continued, I decided that not liking something must be a mental thing, and I hid spinach in juices, dinners, oatmeal and other snacks. I was of course hoping to catch him liking the taste of spinach! Unfortunately, that just resulted in a grumpy boyfriend that did not really trust green food anymore… (sorry!)

After a talk about this, I was not allowed to hide spinach in food anymore. But of course, it still bugged me, because how can a person not like spinach! It is just so good! There is a trick that says that if you incorporate something you don’t like into your food, every day, for seven days, you will like it afterwards. I haven’t convinced him to try that yet and I don’t think I ever will.

This pie is for my fellow spinach lovers that, instead of getting his point of view, just got hungry from reading the word spinach thirteen times. This pie does not have a crust, which makes it nice and light for either a summer dinner or a nice lunch.

Spinach pie

for 1 pie

2 leeks

1 clove of garlic

150 gram spinach

6 eggs

200 gr feta cheese

1 tbsp cayenne

½ tbsp oregano

The juice of one lemon

25 gram pine nuts

Olive oil or coconut oil

Salt and pepper

Preheat the oven to 180 degrees (360 F). Wash and finely slice the leeks. Heat 1 tbsp of oil in a pan and cook them slowly. Finely slice the garlic and add to the pan when the leeks have become soft. Add the washed spinach to the pan as well and let it wilt down. Meanwhile, crumble the feta in a bowl and add the eggs, spices and lemon juice to it. Mix well. When the vegetables are done, transfer them to a cake pan and spread them out evenly. Add the egg mixture and finish the top with the pine nuts. Place in the oven for around 40 minutes (or until solid inside).

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