Creamed Spinach Pie & Baked Eggs With Claire Saffitz | Dessert Person

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while providing similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust is healthier while store-bought saves time.

Wash hands before starting the recipe.

Roll out the pie dough to about a 13-inch round.

Line a 10-inch carbon steel skillet with the rolled-out pie dough, allowing it to slump down naturally.

Trim the edges of the pie dough to make it flush with the rim of the skillet.

Line the pie crust with foil and fill it with 4 cups of dried beans as pie weights.

Preheat the oven to 400°F (204°C) for blind baking the crust.

Blind bake the crust for about 25 minutes.

While the crust is baking, prepare the filling by blanching the greens.

In a bowl, combine 10 ounces of thawed frozen spinach, 8 cups of torn swiss chard, and 8 cups of kale.

Add kosher salt, unsalted butter, dried dill, ground nutmeg, finely grated pecorino cheese, heavy cream, 7 large eggs, salt, and black pepper to the greens mixture.

Mix the filling until well combined after adding the greens.

Once the crust is done blind baking, remove the pie weights and foil.

Pour the filling into the baked pie crust.

Lower the oven temperature and bake the pie until the filling is set and the top is golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens