It’s Pi Day! Hurray!
There isn’t any other way to celebrate Pi Day than to have your pie and eat it too. As my contribution to Pi Day, here’s a recipe for a vegetarian pie that would make Andy Foxtrot (Mom of Peter, Paige, and Jason Foxtrot) swoon. I hereby present Pumpkin Spinach Pie using my favorite dough: phyllo. I know it isn’t everyone’s favorite dough (*ahem*, I’m speaking to you, The Hubby) and I know the sheets come in rectangular shapes therefore creating a non-circular pie. Before the math geeks bring out torches and pitchforks to persecute me, here’s a recipe for a circular pie.
I know it’s all about circumference/diameter day, but in the spirit of all things pie and beautiful, here’s a recipe for a quadrilateral-shaped pie. Pie is yummy regardless of shape and size.
Pumpkin Spinach Pie
4 cups of pumpkin pie filling
1 cup diced onion
2 packages frozen spinach
Salt and pepper, to taste
Parmesan cheese, optional
Your favorite herb, optional
20 sheets or 1 package of phyllo/filo
Preheat oven to 425 deg Fahrenheit. Cook onion and frozen spinach in a saucepan over low heat. Season to taste and add your favorite herb. Remove from heat and allow to cool. Prepare dough on a 15″ x 10″ x 2″ shallow rectangular pie pan by brushing each of the 10 sheets with oil or melted butter. Add spinach mixture and sprinkle with parmesan. Layer pumpkin filling then top with the remaining 10 sheets. As an option, pre-slice the top in squares or diamonds. Bake in a pre-heated oven for about 25 to 30 minutes or until crust is golden.
Smile and serve.
Happy Pi Day! Happy National Pie Day, too!