Georgia Bulletin

The Newspaper of the Catholic Archdiocese of Atlanta


Reader’s Lenten Recipe: Spinach Pie

Published March 29, 2012

Mimi Arsenault offers this recipe for a meatless Lenten Friday from her retirement home in south Florida. She said that she usually makes at least two pies. “They freeze well,” she said. A resident of Monroe for 29 years, a Georgia educator and parishioner, she would bring this spinach pie to school for faculty gatherings, to church functions, family gatherings and even a wedding rehearsal for her sister, where she contributed 10 pies. “When I retired from teaching several staff members said, ‘Who’s going to make spinach pies for faculty meetings?’” She still reads The Georgia Bulletin in Florida.


1 pie shell
1 box of frozen chopped spinach
3 eggs
½ cup of cottage cheese
¼ cup of Parmesan cheese
¼ cup of grated mozzarella cheese (plus extra for the top)
2-3 teaspoons of butter, melted
Salt and pepper to taste


Bake the pie shell at 425 degrees. Turn the oven down to 375 degrees.  Cook spinach according to package directions and drain well. Mix together the eggs, cheeses and melted butter with salt and pepper. Add spinach. Pour into pie shell. Add the extra mozzarella cheese on top. Bake at 375 degrees for 30 minutes.