Quiche, Spinach Pie (Spanakopita) and Zucchini Pie (Kolokithopita)

Today’s DUMP recipe developed from the need to use half a bag of spinach, one zucchini and a pie crust. I have to mention that my husband’s stomach has been acting up and I wanted something light and easy for him as well.

I turned to my knowledge of Greek food and decided to make a combination : Quiche, Spinach Pie (Spanakopita) and Zucchini Pie (Kolokithopita).

A quiche is basically a savory creamy open face egg bake in a  pie crust. Simple seasonings, vegetables and/or meat and Cheese. Spinach and Cheese pies traditionally in Greece are made with Phyllo dough on the top and bottom with a filling of mostly Spinach or Zucchini with Feta Cheese and the spices are Dill, Mint and or Parsley, Egg play a small part of the filling

Quiche, Spinach Pie (Spanakopita) and Zucchini Pie (Kolokithopita) :

1 zucchini
4 cups packed with fresh spinach
½ small onion minced
1 garlic minced
2 whole eggs
1 cup better than eggs (whites)
2 tablespoons fresh dill chopped (one teaspoon dill in tube with oil)
½ cup grated parmesan cheese ( or pecorino)
½ cup crumbled feta
¼ teaspoon ground pepper
¼ teaspoon salt (feta is salty)
1 pie crust bought

Preheat oven to 350 degrees.

Take the spinach, (You could use 1 ½ cups of frozen spinach if there is no fresh on hand ) grated zucchini, garlic and onion and place in large enough pan to hold all and turn heat on low.  I don’t put any oil in the pan in order to keep it light as both vegetables have allot of water that they will release.  They will reduce in size tremendously.  Cook about 5 minutes until all are cook thru and reduced in size.                            

Place in colander over a bowl and let drain a good ½ hour pressing down a few times to release all the juices.  Place the vegetables in a kitchen towel or paper towel and squeeze as much juice out as possible. Reserve the vegetables.  (The juice is very healthy to drink or save the juice for adding to soup broths. It is full of vitamins)

 Place pie crust in a pie dish that has been sprayed with cooking spray (like PAM). (for a lighter version and if none on hand in the freezer/frig or you don’t want to make a crust – you may leave it out altogether) Crimp edges to look nice. (pressings thumb and pointer finger on dough and squeeze and twist; or roll edge down and press fork tine down on edge, These are two ways

Fill crust with filling.

Brush edge of the crust with egg wash (egg just whisked and brushed on) This makes it shine and stay moist.

Bake at 350 F degrees for 40 minutes.

                                                             

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!