foodie friday: spinach, pecan and blue cheese pies

not only has christmas passed, but also the new year. i have never been so ready for a year to be over. here’s to hoping and praying that 2012 will offer much more joy and peace than the year before.

i received some pretty great presents this holiday, one being the original avoca cookbook. i was in dublin a few years ago and while touring the city, i found an amazing cafe/boutique (avoca) and went back there several times that week to sample from the menu. i’ve tried a couple recipes from the cookbook and they did not disappoint.

behold, SPINACH, PECAN AND BLUE CHEESE PIES (adapted from the cookbook)

8-10 sheets of wheat filo pastry (+melted butter for brushing)
1 bag of baby spinach
4 T chopped pecans
5 oz. low-fat blue cheese, crumbled
2 eggs + 3 egg yolks (i ended up using 4 eggs and 3 egg yolks)
4 T creme fraiche (or plain yogurt or sour cream – whatever you have available)
freshly grated nutmeg
3 pieces of cooked turkey bacon

layer the filo into individual muffin tins (i used 9 muffin tins) or a pie plate, brushing each layer with melted butter. (the pastry will look like a total mess at this stage).

mix together the spinach, pecans and blue cheese (the original recipe also recommended dried cranberries, but i opted out of that). season with pepper and salt. place in the filo shells. whisk together the eggs, egg yolks, creme fraiche and nutmeg. pour over the other ingredients and crumble the bacon over it. bake in a 350F/180C oven for 20-25 minutes – until the egg is set.

i had a lot of the spinach mixture left over, so i added that to other greens and served as a side salad. simple and delicious – enjoy!


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