Salvador Dali hated spinach with a passion bordering on fetishism. He said of it:

“I detest spinach because of its utterly amorphous character….the only good, noble and edible thing to be found in that sordid nourishment is the sand.”

I think that’s a really rude thing to say about this unassuming and faithful green. I love it in all forms; tossed in a crude salad, wilted into mashed potato, in soups … but – most of all – I love it in pie. Last Friday’s post received several FB messages from friends asking for the recipe, which astonished me as it must be the easiest dish to make, ever.

Spinach, I can confirm, mingles like a jingle with green olives under a blanket of cheddar in a pie. I had to wonder if Elzie Crisler Segar had this chemistry in mind, way back in 1929, when she created that electric love affair between Popeye and Olive.
No; I am, and always will be, a champion of Spinach; much like Grimrod (who would name a baby that?) de la Reyniere:
“Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen.”

1 roll brown puff pastry
1 packet baby spinach cooked and all excess water squeezed out

1 tin white asparagus
1 packet pitted green olives
a cup of grated extra mature cheddar
salt and ground black pepper, ground nutmeg

4 eggs, whisked with a ½ cup of cream

Line your dish with puff pastry
Place the spinach in a layer, then the asparagus, then the olives
Cover with cheese
Mix the seasoning into the egg/cream mixture and pour into dish, making sure to cover all the cheese
Bake at 180C until done. Mine took about 40 minutes.

Alternative: You could add a layer of shredded ham between the spinach and asparagus.
Serve at room temperature with a seasonal salad.

Spinach (Wikipedia):

The popularity of Popeye helped boost sales of the leafy vegetable. Spinach consumption increased 33 percent in the United States between 1931 and 1936 as Popeye gained popularity, saving the spinach industry in the 1930s. Using Popeye as a role model for healthier eating may work, a 2010 study revealed that children increased their vegetable consumption after watching Popeye cartoons.





33 Comments Add yours

  1. personally i’d make it with fresh fgreen asparagus

    1. theonlycin says:

      This is a quick weekday supper and my rule is to use what is at hand, without going to the shops. I’ve made a version with the fresh stuff and poached eggs before, think I may have blogged it at some stage, it is great too.

      1. Diana Ferreira says:

        yea, I tried it – that was also an awesome idea. I just added raw egg to the pie – cannot for my life make a maelstrom poached egg.

      2. theonlycin says:

        If you liked it, you’ll love this one.

  2. This sounds fantastic. I wonder if it will encourage Mad and Fe to eat spinach? There’s only one way to find out…

    1. theonlycin says:

      That cheesy-pastry baking smell may do the trick, just dim the lights before serving?

  3. Diana Ferreira says:

    Aha, another great spinach idea! I think this will be another winner in my house!

  4. leigh says:

    Yip, electricity, or is that chemistry?

    1. theonlycin says:

      Well, she did often punch his lights out … 😉

  5. Madmom says:

    We eat loads of spinach. I will get dort to try this for her veggie meals. Thanks, Cindy.

    1. theonlycin says:

      You’re welcome 🙂

  6. souldipper says:

    Don’t tell my friends who I’ve convinced I don’t cook – BUT I am going to make this dish. It looks yummy.

    Dali is one of my favs, but I’ll have to work hard to overlook his attitude about a little bit of greenery that is so full of nourishment.

    1. souldipper says:

      Going back one day, I may do the 3 in 1 salad to take to Christmas Dinner. I like the sounds of it and have drooled three times as I read the ingredients. That means I have to try it.

      If you start me cooking, Cin, you are in big trouble.

      1. theonlycin says:

        Bwahahaha, it will be worthwhile trouble 😉

  7. I have just got back from buying puff pastry for this. Thanks again for sharing the recipe with me the other day. 😉
    🙂 Mandy

    1. theonlycin says:

      Hope you show us a pic, Mandy 😀

      1. Just posted your recipe. 😉

  8. halfp1nt says:

    I love my spinach in all shapes and forms, especially baby spinach leaves in a salad. Hubby hates it with a passion, so I’m forever disguising it in pasta dishes so he’ll scoff it down with nary a frown! This I can see him loving, so a big thank you from me 🙂

    1. theonlycin says:

      Have a super day, Shorty 🙂

  9. “Spinach, …mingles like a jingle with green olives under a blanket of cheddar in a pie.” u delight me

    1. theonlycin says:

      Thanks for spotting that, Doc!

  10. nursemyra says:

    Off to buy some spinach

    1. theonlycin says:

      Serve with faggots and peas 😉

  11. Sounds delish – will definitely try it, especially if I don’t have to make my own puff pastry! They are trying to make brussels sprouts popular over here … not sure how effective that will be!
    Sunshine xx

  12. colonialist says:

    I am obviously a nonconformist. I loved Popeye cartoons as a kid. I hated spinach and kept hating it. Now I find the cartoons mildly amusing but simply love spinach, notwithstanding some idiots coming out with findings that it has no nutritional value or benefit. THAT I don’t believe.

  13. What do you mean by “brown” puff pastry? Do you mean “whole wheat” or that it should be browned first? Thanks for the answer – just curious, as i don’t believe I’ve ever seen “brown” puff pastry!

    BTW, I think refrigerated canned “crescent rolls” would work well as the crust for this too – separate them into triangles, unroll, and place in pie tin with the endges pinched and sealed together. just an idea, and probably not as good as the regular puff pastry, but maybe easier to find over here in the USA.

  14. slpmartin says:

    Oh…now this one is on the menu for Friday..since I will be dining out the next two nights. Thanks!

  15. Pseu says:

    Excellent looking recipes. I’m not a great fan of spinach (it sticks to the teeth)… but like it cooked into things, especially with egg and Cyclo loves it.

    I really like it with goats cheese on top of a huge open mushroom, with lots of garlic and nutmeg and toasted pine nuts.

  16. izziedarling says:

    Dali didn’t know what he was missing! Happy Holidays, cin xo iz

  17. nrhatch says:

    I love spinach ~ in soups, in rice dishes, with pasta, and (my fave) in Spanokopita with salty feta cheese, buttery phyllo dough, and lovely olives on the side.

    Thanks, Cin!

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