Spinach Pie

This is a terrific side dish or perfect with a salad for a luncheon.

Prep Time 10

Cook Time 53

Cooling Time 5

Total Time 1 8

Course Appetizer

Servings 8

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)

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.

Keyword Pie, Spinach