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Spinach and Green Herb Pie


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Spinach and Green Herb Pie


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Spinach and Green Herb Pie

This is no “pie” in the traditional sense – there is no crust, although this recipe does call for a small amount of matzoh meal. The body of the dish is a generous servicing of fresh, baby spinach and parsley and dill. A unique addition to the table that easily compliments any meat course!


  • Ready Time : 0 min




  • 3 cups spinach leaves, chopped
  • 2 cups flat leaf parsley, chopped
  • 3/4 cup dill, chopped
  • 6 scallions, white and green parts, chopped
  • 1 tablespoon vegetable oil
  • 1/2 cup matzoh meal
  • 4 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


1. Preheat oven to 350º
2. Add all of the ingredients to a large bowl and mix well to combine.
3. Grease or spray the sides and bottom of a 8×11 pyrex dish. Add the greens to the pyrex and bake for 35 minutes or until the greens pull away from the sides of the dish.
4. Serve warm or room temperature.

About The Kosher Girl


Samantha Garelick is a professional chef, an enthusiastic foodie, a kosher caterer and an inspiring cooking instructor. After realizing she craved food more than finance, Sam left her career in investment banking and enrolled in the Institute of Culinary Education in Manhattan. Sam has a passion for creating healthy, realistic and delicious ways of eating. Sam teaches classes around the country and stars in inspiring cooking webisodes for the Jewish Television Network. Find out more at The Kosher Girl.




4 Responses to Spinach and Green Herb Pie

  1. Can this be made in advance and frozen?

  2. avatar says: Liz

    Just made this and all I can taste is the parsley – is 2 cups of chopped parsley correct?

  3. avatar says: Samantha

    You def do taste the parsley in the recipe but you can make it again with anywhere from 1/4 cup – 2 cups

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