Mary Fitzgerald, Wexford: Gardener and internet enthusiast
Three generations of my family have eaten this dish: we used to make it to use up my father's seasonal harvest of spinach. I now grow spinach in my own garden, along with everything from sorrel and runner-beans to beetroot and rhubarb, and make this pie regularly.
You could cheat with a large packet of frozen spinach if you don't have any fresh spinach to hand. Simply chop and mix with the rest of the ingredients.
Recipe information
Yield
Serves 4–6
Ingredients
You will need
Preparation
Step 1
1. Preheat oven to 180°C/350°F/Gas 4.
Step 2
2. Steam the spinach, drain well and roughly chop. In a large bowl, mix the cooked spinach with the onion, beaten eggs and both types of cheese. Beat well and season with pepper and nutmeg.
Step 3
3. Transfer mixture to one large pie dish, or individual dishes if using. Bake in preheated oven for 25–30 minutes.
