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delicious spinach pie

Spinach Pie, which is sometimes called spanakopita, but there is a difference. The long name comes from a combination of the words “spanaki” (spinach), “tyri” (cheese), and “pita” (pie). Pull out all the stops with this Caribbean version of spinach pie that includes the tastes of nutmeg, pepper, and Parmesan cheese for a fabulous result.

Spinach Pie Recipe Ingredients:

  • 1 9″ pie crust (baked)
  • 2 tablespoons butter
  • 1 pound fresh spinach
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 tablespoon milk
  • 1 cup whipping cream
  • 1 small onion, chopped
  • 6 mushrooms
  • 1 oz. Parmesan cheese
  • ¼ teaspoon pepper
  • 2 cups cottage cheese
  • 2 eggs
  • 4 ozs. Cheddar cheese
How To Make Spinach Pie:

Cook spinach until wilted. Rinse under running cold water, then cool and squeeze dry. Chop Parmesan cheese in medium size bits and set aside. Melt butter in skillet over hear and add onion, saute for about five minutes. Set aside. Chop mushrooms in slices and add to onion. Then chop spinach and add to onion. Add seasonings and place over heat, mixing well. Line pie crust with cottage cheese (half) and then mix other half with onion mixture. Add milk and top cottage cheese with onion mixture in pie crust. Grate cheddar cheese in bowl. Then add eggs and whipping cream and mix for one minute. Soon over onion mixture on crust sprinkles with Parmesan cheese and bake a 400F for about 20 minutes. Allow to stand for 15 minutes before serving.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Cornmeal balls Ingredients:

  • 4 okras (spinach leaves, chopped, or prickly pear, peeled and chopped, may be used instead)
  • 250 ml (1/2 pt) water
  • 5 ml spoon (1 teasp.) salt
  • 100 g (4 oz) cornmeal
  • 15 g (1/2 oz) margarine
Cornmeal Balls Instructions:

Wash the okras, cut off stems and slice into rings, about 6 mm (1/4 in) thick.

Put water and salt in a saucepan and bring to the boil. Add okras. Reduce heat and simmer, covered, for 10 minutes.

Mix cornmeal with a little cold water. Add to saucepan and stir constantly, over a low heat, until mixture becomes thick and smooth, about 5 minutes. If mixture is too stiff, add a little boiling water.

Grease a small bowl or cup with the margarine. Drop a spoonful of the cornmeal mixture into the cup. Roll it round cup to form a ball. Repeat until all the mixture is used up.

Serve hot with fresh or salted fish, or liver.

NB In Anguilla, pigeon peas are used instead of okras.Serves 4-6.

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Caribbean recipes blogPlantain Cakes with Spinach Dip Recipe Ingredients :

  • 2 bundles/parcels spinach
  • 6 limes
  • 1 bulb garlic
  • 6 red seasoning peppers
  • 1/2 cup olive oil
  • Salt and pepper to taste

Ingredients for Plantain Cakes:

  • 6 large green plantains
  • Oil for deep frying
  • Salt and pepper to taste

How to Make Plantain Cakes with Spinach Dip :

De-leaf, chop and blanch spinach in boiling water. Drain.Place in food processor and make paste.
Remove and place in serving dish. To make garlic dressing, squeeze limes. De-seed peppers and chop finely. Peel garlic bulb and pound or grind to a paste. Place limes, pepper and garlic paste in containers with lid. e.g. jam jar or bottle. Add salt and pepper and olive oil. Shake well until combined.
Pour unto spinach paste and mix well. Refrigerate until ready to serve.

Plantain Cakes Instructions

Peel plantains and slice into 1 “discs”. Marinade in salt and pepper brine for 1/2 an hour. Remove from brine and dry on paper towels. Deep fry in hot oil and pound sharply with a quart bottle filled with water to create flat discs. Return to hot oil and fry until golden brown. Serve piping hot with spinach dip accompaniment.

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