In the Marley Kitchen: Spinach and Yucca Pie

September 27, 2017

 

INGREDIENTS

-2 lbs Yucca, peeled and cut into ½" cubes
-1 lb fresh baby spinach, can also use 9 oz defrosted and drained frozen spinach
-2 Tbsp olive oil
-1 yellow onion, diced
-1/2 tsp salt
-2 to 3 cloves garlic, minced
-3/4 cup grated gruyere cheese
-1/4 cup Parmesan cheese, grated
-salt to taste
-2 large eggs, beaten
-4 Tbsp unsalted butter, melted
-16 sheets phyllo dough, defrosted

 

DIRECTIONS
-Preheat oven to 375 degrees and place diced yucca in a medium saucepan. Add enough cool water to cover potatoes by at least 1" then place pot over high heat. Bring to a boil, add a generous pinch of salt and reduce heat to medium-low.

 

-Simmer 15 minutes or until the yucca is soft but not falling apart. Drain and set aside to cool. Coarsely chop baby spinach or defrosted frozen spinach. Set a large pan over medium-high, heat the olive oil.

 

-Add diced onion and ½ tsp salt, cook 3–4 minutes until onions become translucent. Add minced garlic and chopped spinach. Cook until dark green and most of the liquid has evaporated.
 

-Transfer spinach mixture into a large bowl then add cooked potatoes and both of the cheeses. Stir to combine. Taste and add salt if needed. Allow mixture to cool slightly then stir in beaten eggs— set the filling aside.
 

-Brush an 8" x 8" baking dish with a bit of melted butter. Center a sheet of phyllo dough into the bottom of the dish, allowing the excess to hang over the sides. Brush top of dough with butter and place another sheet on top in the opposite direction so that the dough sheets overhang both sides of baking dish. Repeat layering and buttering until you have completed 6–8 layers.

 

-Spread the filling in the center then fold the overhanging sheets ontop of the filling one sheet at a time, brushing melted butter between layers. Repeat the layering process with the remaining sheets of phyllo dough and melted butter. Trim or tuck the edges of dough down along the side of the pie. Poke a few holes in top crust to allow steam to escape then bake 40–45 minutes or until the top is golden brown and the center is nice andhot. Remove from oven and allow pie to cool at least 10 minutes. Slice and serve.

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