Spinach Pie
This is a terrific side dish or perfect with a salad for a luncheon.
Ingredients
- Pie Crust (prepared separately - you certainly can use a store-bought crust - Pillsbury is the best)
- ¼ cup Olive Oil
- 1 Large Diced Onion
- 2 cloves Minced Garlic
- 2 packages Frozen Spinach (drained and squeezed dry)
- 1 cup Shredded Mozzarella (Swiss cheese also works great here or a little of both)
- ¼ cup Grated Pecorino Romano Cheese
- 2 Eggs (beaten)
- 2 tbsp Hellmann's Mayonnaise
- ½ tsp Salt
- ½ tsp Crushed Black Pepper
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 1 pinch Freshly Grated Nutmeg (if available - ground nutmeg is fine too)
Instructions
- Prepare Pie Crust and line baking pan with crust and blind bake in 350℉ oven for 12-15 minutes by lining crust with parchment paper then fill pan with raw rice or dried beans. When crust is set and golden carefully remove parchment and rice/beans which you can store for future blind baking needs.
- Sauté Olive Oil, Onion and Garlic for 3 minutes or until onions are just translucent. Add Spinach and cook about 5 minutes. Place into mixing bowl and let cool for 5 minutes.
- Add Shredded Mozzarella (Swiss also works great here or a little of both), Grated Pecorino Romano Cheese, Eggs, Mayonnaise, Salt, Crushed Black Pepper, Onion Powder, Garlic Powder and Nutmeg. Blend well.
- Pour into prepared crusts and bake in 350℉ oven for 25-30 minutes or until set.
