Rustic Spinach Pie

Simple to make, this delicious savory pie with its pungent cheese and spinach filling is lovely served with fresh sliced tomatoes.


2 ready made 9-inch piecrusts

1 (10-ounce) package frozen chopped spinach, thawed

3 tablespoons butter

1/4 cup onion, chopped

3 tablespoons flour

1/4 teaspoon dried tarragon

1/8 teaspoon pepper

1 cup milk


2 eggs, beaten

1 cup cottage cheese

1/2 cup feta cheese crumbled

1 egg, beaten

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 400°. Coat a large baking sheet with non-stick spray.
Drain spinach and squeeze out excess liquid.
In a medium saucepan melt butter. Add onion and cook until tender. Stir in flour, tarragon, and pepper. Add milk and cook, stirring until thick and bubbly. Remove from heat. Stir in honey. Add about half of the mixture into the 2 beaten eggs. Stir. Return egg mixture to saucepan; add spinach and cheese, mix to combine.
Unfold one piecrust onto the baking sheet. Spoon the spinach mixture evenly over the crust, leaving a 1-inch border around the edge. Brush some of the slightly beaten egg around the crust’s 1-inch border.
Place second piecrust on top and crimp edges with a fork to seal. Brush top crust evenly with beaten egg. Cut a few slits in top of crust to allow steam to escape. Bake 30-35 minutes until golden.
Cool on a rack at least 5 minutes before serving.
Serves: 4-6