Editor’s Note: In keeping with the tradition of abstinence on Fridays during Lent, priests of the Diocese of Camden have generously offered to share their favorite meatless recipes. Here, Father Ernest Soprano, a retired priest/pastor, shares a longtime family favorite: Spinach Pie.
Growing up in Mantua, I took interest in watching my mother cook. Meals have always been important in my family, whether celebrating birthdays or holidays together.
I don’t know if it was more about getting tired of the red sauce, or that an ingredient was more prevalent in the house for meatless Fridays, but one day we experimented, and came up with this recipe. Sautéed garlic and onions; cooked, drained spinach; raisins for sweetness, and anchovies for saltiness. And, if so desired, mushrooms for texture or to get a little more bite.
This is a colorful and tasty alternative to red pizza, especially on meatless Fridays. My family has enjoyed this for many years, and now, I share this with my adult nephews; it connects my parents to their grandchildren.
Most of the ingredients are in your house already; it’s just a matter of pulling it together.
Better to make two pies. One will not last long!
Spinach Pie
Ingredients
- 2 pre-made pie shells
- 1 package cut spinach
- 1 tbsp. oil
- 1 tsp. chopped garlic
- 3 tbsp. chopped onion
- 1 can anchovies
- 1/4 cup raisins
- Dusting of cinnamon
- Handful of mozzarella cheese
- Small can of mushrooms
Directions
Defrost and cook spinach, draining afterward.
In a pan, sauté garlic and onion in oil, and add spinach.
Cut anchovies into small pieces, add to pan.
Then add raisins.
Spoon mixture onto the slightly-oiled pie shells, and sprinkle with cinnamon.
Place in a 350-degree oven for 15-20 minutes, until crust is golden brown.
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