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Really enjoyed this, used dried oregano instead of fresh. Presentation looks great.
I've made this several times, now and this pie is definitely in my "keeper" file. It's easy to put together so I can make it on weekdays for dinner and pretty and yummy enough for company.
Like another reviewer, I also use all feta. I use frozen, thawed, squeezed spinach that I dry off quickly in a pan with a generous amount of garlic and a mix of herbs like herbes de provence.
We LOVED this, as did my Grandmother, who was over for dinner. I wasn't sure exactly what a shortcrust pastry was...I used two refrigerated pie crusts that I pressed together a bit. I cooked my own spinach down from fresh and next time would cook the garlic in with it as I found it a bit harsh. I also used all feta cheese. Overall, a WONDERFUL recipe and VERY easy to make. Thanks so much!!!
This is really easy to make, and absolutely delicious. It is a great variation on the classic spinach and cheese pie. Using homemade shortcrust would make it even better (but a bit slower to make, obviously).
I made this dish 2X & got it right the 2nd time when faithful to the amt of spinach in the recipe. Both times I used Derf's yummy crust from her Rustic Salmon Pie (Rustic Salmon Pie), a gratin mix of gouda & mozzarella to replace the haloumi cheese & no oregano as the feta here is loaded w/herbs. This is soooo good, raises spinach to a new level & has a lovely, dinner party worthy presentation. 2 hints to those who follow me (& I hope you do): Don't exceed the amt of spinach listed. Frozen spinach is usually "densely compact" & moreso after pressed thru a sieve to remove any water. After doing that, roughly chop spinach B4 assembling the dish to remove any stringy texture & allow the egg/cream mix to better infuse the spinach. Thx Terese, we like this a lot!
This was wonderful! I used extra spinach, as I had two 10-ounce packages on hand and used them both. Since I used more spinach, I also tossed in an extra clove of garlic. I left the halloumi, feta, and other ingredient amounts the same, though, and it was still plenty rich. I did have to substitute dried oregano for the fresh, since I didn't have fresh available. Great recipe--thanks for posting!