 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
So this is my variation of spinach pie. I use a deep dish pie crust, so the filling may be more than will fit in a standard pie pan. If you're using a smaller one omit the additional squash or zucchini. This is hearty, but not really heavy. Ingredients:
1 -2 pie crust |
4 eggs |
2 (16 ounce) packages frozen spinach, thawed |
2 cups shredded cheddar cheese |
1/2 large onion, grated |
1 zucchini or 1 yellow squash, shredded |
3/4 cup panko breadcrumbs, bread crumbs |
1 tablespoon salt |
1 teaspoon pepper |
1/2 teaspoon nutmeg |
1/2 teaspoon cayenne (optional) |
Directions:
1. Pre-bake Flaky Pie Crust, or other crust in a pie pan for about 10 minutes at 350°F.
2. Squeeze all moisture out of frozen spinach, and combine with cheddar, grated onion, shredded zucchini or squash, bread crumbs and seasonings.
3. Remove crust and add filling ingredients. If desired, add a top crust and poke holes in top to allow moisture out. If using top crust you may want to use a light egg wash (beaten egg or egg white) and lightly coat the top of the pie with a brush.
4. Bake pie in oven for about 40 minutes or until top crust is golden and filling is set and cooked through.
|
|