At my local produce market today I picked up a 5lb bag of fresh spinach for $2.99 and immediately started thinking about what I would do with it all. I was originally thinking along the lines of spinach bread but in the end thought that spinach pie would make a great dinner choice since I had some puff pastry in the freezer already. I realize that normally fillo dough is traditionally used but puff pastry is a fantastic substitute when the other is not on hand. I also have a huge, and I mean huge, oregeno plant in front of my house and knew what a great addition that would be in the mix
I have to apologize that when I cook (vs. baking) I rarely ever measure anything and just do things by eye. Anyway, while the puff pastry was defrosting on the counter I popped up to the stores and bought a large tub of 1% cottage cheese- maybe that would help balance out the calories from the puff pastry??? So… I boiled the spinach for about 5 minutes and let it cool off and drain for about an hour, then squeezing out as much of the liquid as possible, which of course left me with about 3 cups of spinach, probably the same as 2 boxes of frozen.
While that was cooling down, I chopped up a vidalia onion still lingering in my crisper drawer and slowly cooked it down on the stove, about 25 minutes I would say, then tossed it with the spinach, the tub of cottage cheese, a large handful of chopped oregano and 3 egg whites (to help bind it all together).
I have this really cool enamel lasagna pan that used to belong to my mother that I love to use for so many things from lasagna to brownies to well, spinach pie! I lined the bottom with a rolled out sheet of puff pastry, layed down the spinach filling and then topped if off with another rolled out sheet of puff pastry.
Bake at 375 degrees for about 45 minutes or until golden brown. This is a great meal with a nice tossed salad and a glass of white wine.