Spinach Pie in Cabbage Crust

By Yankee Magazine

May 08 2003

Good hot or warm, and even better the next day, this tasty pie goes well with meats or can be served as a main dish on its own. It will make believers of people who think they don’t like cabbage.


1 medium-size head cabbage
1 large yellow onion, minced
2 cloves garlic, minced
3 tablespoons butter
2 packages frozen chopped spinach or 1 pound fresh, including stems
3 eggs
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
8 ounces ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts
2 tablespoons currants


Preheat the oven to 350 degrees F. Blanch the whole cabbage in boiling water for several minutes to loosen the outer leaves. Trim the thickest parts of the core and fit the leaves into a buttered 9-inch pie pan, overlapping to form a crust, leaving an inch or two sticking up around the rim. Sauté the onion and garlic in 2 tablespoons butter until soft but not brown. Add the thawed chopped spinach (drained or steamed), and cook with the onion until quite dry.<p>Beat the eggs with the spices. Combine the eggs with the spinach, cheeses, pine nuts, and currants. The mixture should be quite stiff. Spread it on the cabbage crust and turn up the edges. Dot with remaining butter. Bake about 45 minutes.