Spinach Pie

Here's another entry for the "tasty but ugly" file.  There are so many posts that fit that category on this site, I should probably consider it as a new title for the blog!

I can't even show you what this Spinach Pie looked like on a plate because it was such a mess!  But as I sit here enjoying leftovers for lunch, I can't get over how yummy it is so I need to record the simple and healthy recipe.

Over a year ago, Frank and I were staying with his parents in St. Louis for his brother's wedding.  I was perusing a coffee table photo book about the history of St. Louis, which I find to be a culturally-diverse and fun city with some really great food traditions.  When I got to the section in the book about "The Hill" (the neighborhood settled by Italian immigrants), there was this recipe for Spinach Pie.  It looked so healthy and simple, I wrote the recipe down in the Notes app on my phone.  I've glanced at it occasionally ever since.

Last night, with Frank digging in the garden and me lounging on the patio swing, I decided it was time to try this recipe.  It's crammed with three boxes of frozen spinach, so it's super iron-packed.  And of course the Italian version of the recipe calls for fresh ricotta (pronounced by my father-in-law as "ree-GOAT-ah"), but I had only cottage cheese in my fridge (do not tell the aforementioned father-in-law this!) and it worked just fine. 

This pie is a cross between a quiche, soufflé, and casserole, made with simple and basic ingredients in one bowl.  Hard to beat, especially for busy working adults and/or parents.  As I was eating this ugly food last night, the constant thought that kept flitting through my mind (other than "yum!") was, "this would be a great way to get a toddler to eat spinach!" 

Spinach Pie
Serves 6

1 large yellow onion, diced
1 Tbsp olive oil
1.25 cups bread crumbs
1/2 cup grated Romano or Parmesan cheese
1 cup red sauce (this is the Italian way of saying pasta/spaghetti/marinara sauce).
3 boxes frozen spinach, thawed and water squeezed out
1.5 cups ricotta or cottage cheese
6 eggs
1 tsp salt
1/2 tsp black pepper
pinch of crushed red pepper

Preheat oven to 350 degrees.
Saute onion in olive oil.  Add to a large bowl with all the other ingredients.  Mix well.  Pour into greased baking dish.  Bake 75 minutes.

Serve with extra red sauce and grated cheese.

Mexican-Stuffed Peppers

It appears I have somewhat of a thing for "stuffed" recipes, as fully 67% of my last three posts feature something stuffed inside something else.  Is it because I like to use vegetables in new and interesting ways? Or because serving some stuffed vessel is a convenient and beautiful way to present a meal? Or perhaps I just feel stuffed myself with a 14-week old alien mutating in my belly?  The answer is all of the above.

I've made stuffed peppers twice this past winter, Italian-style with marinara sauce, but I can't for the life of me find the recipe I used! [Update:  my friend Ann is the one who originally gave me the recipe and it's this one.  She also recommends this one for a rice-free version!] Tonight I threw these peppers together with a Tex-Mex flair because longtime readers are well aware of my everlasting affection for spicy south of the border food.
 

I was originally going to just stuff these peppers with rice, beans, and salsa, but found a ton of stuff in my fridge that needed to be used such as a rice/jalapeño/pea side dish, a package of ground turkey, the dregs of a jar of roasted salsa, and a smidge of leftover enchilada sauce.  This is pretty simple to whip up yourself using what you have on hand or buying some simple ingredients like taco seasoning or enchilada sauce.

Mexican-Stuffed Peppers

Makes 4 large servings (I only made 2 servings and I have lots of leftover filling)

4 bell peppers

1 package ground turkey

1 small yellow onion, diced

1 jalapeño, seeds removed and diced

Salt/pepper

1 Tbsp cumin

1 Tbsp ancho chili powder

1 tsp garlic powder

1 can black beans, drained

2 cups cooked rice

1 cup salsa

1/2 cup enchilada sauce or tomato sauce

1 cup shredded cheddar cheese

Heat oven to 350.

Cut peppers lengthwise and remove guts.

In large skillet over medium high heat, brown turkey with onion, jalapeño, and seasonings.  Add beans, rice, salsa, and sauce and heat through. Taste and adjust seasonings.

Fill peppers to overflowing, cover, and bake 30 minutes.  Remove cover, add cheese, and bake another 10-15 minutes or until browned and bubbly.

Serve with Greek yogurt, avocado, lime juice, and/or your other favorite Mexican accompaniments.