Title

Not Just Spinach Pie

Subject

olive oil

salad oil

onions

scallions

spinach

chicory

collard greens

kale

parsley

dill

oregano

pepper

milk

feta cheese

cottage cheese

parmesan cheese

eggs

frozen patty shells

butter

Description

NOT JUST SPINACH PIE

¼ cup olive or salad oil
½ cup chopped onions
¼ cup chopped scallions
2 pounds any combination of fresh
greens (spinach, chicory, collard
greens, kale)
¼ cup chopped parsley
1 teaspoon dried dill
½ teaspoon oregano
⅛ teaspoon pepper
⅓ cup milk
½ pound Feta cheese, finely
crumbled or 1 (8-ounce) carton
cottage cheese, well drained
¼ cup grated Parmesan cheese
4 eggs, lightly beaten

1 (10-ounce) package frozen patty
shells (6 shells), thawed

In a heavy 10 or 12-inch skillet, heat
oil; add onions and scallions, saute until
soft. Remove stems and damaged leaves
from greens. Wash thoroughly, pat dry;
chop coarsely. Stir greens into skillet.
Cover; cook 5 minutes. Add parsley, dill,
oregano and pepper; cook, uncovered, 10
minutes longer, until most of the liquid
has evaporated. Turn mixture into a large
bowl; stir in milk. Cool slightly; add
cheeses. Gradually stir in eggs, mixing
well. Set aside. Place 3 thawed patty
shells in a stack on a lightly floured board.
Roll out to form a 13x8-inch rectangle.

Line bottom of a 12x7x2-inch baking
dish with pastry; spread spinach mixture
over filling. Roll out remaining pastry
shells; fit over filling, pressing pastry gen-
tly against sides of dish; brush with melt-
ed butter; prick pastry to allow steam to
escape. Bake in a 425-degree oven for 25
minutes, until pastry is golden brown.
Cool slightly, cut in squares. Yields 6 to 8

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# Not Just Spinach Pie

*Yields 6 to 8*

## Ingredients

- 1/4 cup olive or salad oil
- 1/2 cup chopped onions
- 1/4 cup chopped scallions
- 2 pounds any combination of fresh greens (spinach, chicory, collard greens, kale)
- 1/4 cup chopped parsley
- 1 tsp dried dill
- 1/2 tsp oregano
- 1/8 tsp pepper
- 1/3 cup milk
- 1/2 pound Feta cheese, finely crumbled, or 1 (8-ounce) carton cottage cheese, well drained
- 1/4 cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 1 (10-ounce) package frozen patty shells (6 shells), thawed
- Melted butter, for brushing (amount unspecified)

## Instructions

1. In a heavy 10 or 12-inch skillet, heat oil. Add onions and scallions; sauté until soft.
2. Remove stems and damaged leaves from greens. Wash thoroughly, pat dry, and chop coarsely. Stir greens into skillet.
3. Cover and cook 5 minutes. Add parsley, dill, oregano, and pepper; cook uncovered 10 minutes longer, until most of the liquid has evaporated.
4. Turn mixture into a large bowl; stir in milk. Cool slightly, then add cheeses. Gradually stir in eggs, mixing well. Set aside.
5. Place 3 thawed patty shells in a stack on a lightly floured board. Roll out to form a 13x8-inch rectangle.
6. Line the bottom of a 12x7x2-inch baking dish with the rolled pastry. Spread the spinach mixture over the pastry.
7. Roll out the remaining 3 patty shells; fit over the filling, pressing the pastry gently against the sides of the dish. Brush with melted butter; prick the pastry to allow steam to escape.
8. Bake in a 425°F oven for 25 minutes, until pastry is golden brown.
9. Cool slightly, then cut into squares.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0266

Coverage

Oregon, US