4/9/10

Spinach Pie

Here's one of my favorite ways to use spinach from my garden - I clean and dry off the leaves, then pulse them in the food processor to chop coarsely. I have also substituted for the pie crust in this recipe; it's hard to get a flaky crust without using white flour and shortening, and the refrigerated and frozen prepared pie crusts contain other ingredients I don't want to eat (like food coloring), so this is an easy alternative which works when the contents of the pie are firm... tastes good and doesn't add unnecessary fat and carbs.
  • 3/4 c bread crumbs
  • 1/4 c melted butter
  • 8 oz. of swiss cheese, grated
  • 1/2 c crumbled feta cheese
  • 2 eggs, beaten
  • 1/2 c milk
  • 1/2 c mayonnaise
  • 2 T flour
  • 1-1/2 c chopped fresh spinach, or one 10-oz box of thawed and drained frozen spinach
  • 1/2 c chopped scallions
Preheat oven to 350 degrees. Mix the bread crumbs and butter; spread and press in an even layer on the bottom and sides of a pie plate. Set aside. I use the food processor for mixing the rest of the ingredients, but you can mix by hand, beating well. Pour the filling ingredients into the crumb-lined pie plate. Bake for about 45 minutes.