This post brought to you by guest writer Elle Sorbet.

This year I’ve decided to do something special for my mom for Mother’s Day. Typically we’d just go out to lunch and have a mother/daughter day, but I wanted something a little more from the heart this year. I decided a brunch would be perfect and what better to have at brunch than recipes of things that bring back fond memories I’ve shared with my mom over the years. An edible walk down memory lane if you will!

I knew that the very first item on my list to make would be Greek Spinach Pie. When I was young, my mom would invite friends over for what she called “an authentic Greek meal.” She would make Greek Spinach Pie and Wedding Cookies (called Kourabiedes), along with a nice salad that included feta cheese, kalamata olives, and a store bought Greek dressing. I always got a kick out of watching her guests at these meals. This was years ago, when people weren’t quite as enamored with eating spinach as they are now. I always made sure to be near the table when she would proudly bring out her two green pies. I wanted to see the looks on their faces as they attempted to politely hide their astonished dismay and disgust. You could almost hear them thinking,

“How can we eat as little as possible and where should we stop for food on the way home?”

But then…they would taste their piece of pie. And they would smile. And they would ALWAYS ask for seconds. Now that I’m older, I know what my mom use to make isn’t exactly traditional but more of her take on Spanakopita – which instead of pie crust and mozzarella, it uses phyllo dough and feta. But this spinach pie is still an incredibly delicious favorite, and will make the perfect dish to serve this Mother’s Day brunch.

SPINACH PIE

INGREDIENTS

2 Deep Dish Frozen Pie Crusts

4 10 Ounce Packages Frozen chopped spinach

12 eggs

6 Tbsp. Flour

4 Tbsp. Butter

16 ounces Mozzarella cheese, shredded

1 Cup Chopped Onion

2 cloves garlic, chopped

6 Tbsp. Butter

3 Cups Milk

1 tsp. Pepper

3 tsp. Salt

dash of nutmeg

DIRECTIONS

Cook the spinach and press out all moisture. Chop spinach finely.

In skillet, heat 4 Tbsp. Butter and saute onion and garlic until golden. Stir in spinach.

In saucepan, melt 6 Tbsp. Butter, the flour, and gradually stir in the milk. Cook over low heat until

sauce bubbles and thickens. Stir in salt, pepper, nutmeg, and spinach mixture.

Beat eggs until well-blended. Stir eggs and cheese into spinach mixture, until well-blended. Pour into

pie crusts.

Bake in oven at 350 degrees Fahrenheit for 40 to 45 minutes until pie is firm to the touch.