Spinach and Caramelized Onion Filo Pie
By Terese Allen - Winter 2018 Issue
Caramelized onions give this pie richness and makes the spinach more flavor-forward while dried and crumbled filo sheets make a tasty and interesting crust and topping.
Recipe Detail Serves: 8 45 minutes Prep Time, 50 minutes Cook Time
Bring an inch of salted water to boil in a large pot. Add spinach, cover pot and cook briefly, just until spinach wilts. Drain spinach, rinse lightly with cold water, squeeze out liquid and coarsely chop.
Heat oven to 350 degrees. Butter a colorful ceramic baking dish or a 10- inch deep-dish pie plate. Combine spinach, caramelized onions, olives, capers, fennel fronds, thyme and fennel seeds in a large bowl. In another bowl, beat eggs, half and half, milk, and salt and pepper to taste. Stir into spinach mixture.
In a small bowl, combine crumbled filo dough and melted butter. Press three-quarters of it into the bottom of the prepared dish. Spread spinach mixture over this. Bake 15 minutes. Sprinkle remaining filo crumbles over top of pie. Continue to bake until top is browned and crispy and filling is set (toothpick inserted near center should come out clean), another 25 to 30 minutes. Let stand 5 minutes before serving.