The spinach we planted in March is starting to bolt, so I took that as an opportunity to yank most of it up and do something fun with it. We loves us some spinach pie here, so I made it the center of a warm day dinner (though it does need the oven, it’s better eaten once it’s cooled off a bit.) The haul from the garden also included bolting arugula, some lettuces, and a few random herbs.
My Mom used to make this a lot, sometimes with broccoli mixed in, and I loved it then too, but when cooked in a baking dish the bottom dough always got soggy and gross from the liquid that the greens throw off during cooking. It was more than a little like wet newspaper. So today, innovation: the greens, chopped and tossed with three eggs beaten with lemon juice, crumbled feta, salt, pepper, and minced garlic became the filling for a giant log so that all the dough would crisp up and be delicious all the way around.
It worked. Plus, it sliced up really nicely into big rounds that plated all pretty-like. They enjoyed the company of beets- which roasted in foil alongside the big fat Greek stogie- and a superb salad. Tangy, soft and rich inside, crispy and flaky outside, without a trace of sogginess anywhere; this one is a keeper. There was also some chicken, but whatever about that. Behold the glory that was the interior of my baked brassica bat: