This Make-Ahead Recipe Will Make Your Next Party in USA

At a certain point, when everyone could do with a slice of something-something, warm and delicious, I whipped this wonder out of the oven.  

. It was immediately clear I had a make-ahead hit on my hands. 

Since that night I’ve served this pie for many a lunch and dinner along with a simple green salad.  

It takes inspiration from Greek spanakopita and is just as simple to prepare but gets added oomph and personality from potatoes, olives and lots of fresh herbs. 

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Guests have their pick of two tasty toppings to spoon overtop: a tapenade and chile-honey oil. 

I often make the pie the day before, cover it and move it to the fridge until I’m ready to bake it. 

If you do, too, let it come up to room temp before putting it in the oven. You can make the toppings while the pie bakes. 

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