Healthy Holidays: Spinach Pie with Goat Cheese, Fairway Raisins and Pine Nuts

Spinach Pie with Goat Cheese, Fairway Raisins and Pine Nuts

Spinach Pie with Goat Cheese, Fairway Raisins and Pine Nuts

Celebrate the holidays with a traditional, delicious global dish. Spinach Pie with Goat Cheese, Fairway Raisins and Pine Nuts is both sweet and savory, light and filling! Plus, it makes for a perfect vegetarian option for holiday guests.

Spinach Pie with Goat Cheese, Fairway Raisins and Pine Nuts

Prep Time: 50 minutes; Cook Time: 30 minutes; Serves: 6-8

Ingredients:

  • 1/3 cup Fairway Olive Oil, divided
  • 2 cups minced onion (about 1 large)
  • 5 (9-oz) packages fresh spinach
  • 1/2 cup Fairway Golden Raisins
  • 2 cups (8 oz) crumbled goat cheese
  • 1/3 cup Fairway Pine Nuts, toasted
  • 1/2 tsp Fairway Salt
  • 1/4 tsp Fairway Black Pepper
  • 12 sheets frozen phyllo dough, thawed
  • Cooking Spray

Directions:

  1. Preheat oven to 400°F.
  2. Heat 3 tbsps Fairway Olive Oil in a large saucepot over medium heat. Add onion to pan; cook 5 minutes or until browned, stirring occasionally. Add spinach in 5 increments, stirring frequently; cook 3 minutes or until spinach wilts. Simmer spinach mixture for 40 minutes or until liquid evaporates. During this time, toast Fairway Pine Nuts in a separate pan.
  3. Add Fairway Raisins to spinach pot and stir for about a minute. Remove from heat; cool completely. Stir in goat cheese and toasted Fairway Pine Nuts. Season with Fairway Salt and Pepper.
  4. Coat a 13×9–inch baking dish with cooking spray. Place 1 phyllo sheet in baking dish, lightly coat phyllo with cooking spray; repeat procedure with remaining 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo stack. Place 1 phyllo sheet on a large cutting board, lightly brush with 1-½ tsps Fairway Olive Oil. Repeat procedure with the remaining phyllo sheets and Fairway Olive Oil. Place phyllo layer over spinach mixture; tuck in sides to enclose fully. Bake at 400°F for 30 minutes. Remove from oven and let stand 15 minutes.

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