(This savory spinach pie gets richness from cream cheese, Cheddar cheese, and eggs. You may substitute 1 pound of thawed frozen spinach for the fresh, but be sure to squeeze out all the water. Like quiche, the pie may be served warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 teaspoon butter
- 1/4 cup diced sweet onion
- 1-1/2 pounds fresh spinach, large stems removed and coarsely chopped
- 1 (8 ounces) package cream cheese, at room temperature
- 3/4 cup milk
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 4 eggs
- 8 ounces (2 cups) grated Cheddar cheese, divided use
- 1 unbaked prepared pie shell
Preparation:
Gently saute sweet onions in the butter in a large, deep skillet until translucent. Add chopped spinach and stir constantly until spinach has released its water. Remove from heat.
Line a colander with cheesecloth and pour in the spinach mixture. Pull up the corners of the cheesecloth, and twist to squeeze out all of the water. Let cool to room temperature.
Preheat oven to 375 F.
Beat cream cheese with milk, lemon juice, salt, pepper, and nutmeg. Add eggs, beating until combined. Stir in drained spinach and onions and half (1 cup) of the Cheddar cheese. Pour into prepared pie shell and bake for 25 minutes. Remove spinach pie from oven. Sprinkle remaining Cheddar cheese evenly over the top. Return to the oven and bake an additional 5 minutes, until cheese melts.
Let cool for 15 minutes before cutting. This savory pie is good warm or at room temperature.
Yield: 6 to 8 slices
Line a colander with cheesecloth and pour in the spinach mixture. Pull up the corners of the cheesecloth, and twist to squeeze out all of the water. Let cool to room temperature.
Preheat oven to 375 F.
Beat cream cheese with milk, lemon juice, salt, pepper, and nutmeg. Add eggs, beating until combined. Stir in drained spinach and onions and half (1 cup) of the Cheddar cheese. Pour into prepared pie shell and bake for 25 minutes. Remove spinach pie from oven. Sprinkle remaining Cheddar cheese evenly over the top. Return to the oven and bake an additional 5 minutes, until cheese melts.
Let cool for 15 minutes before cutting. This savory pie is good warm or at room temperature.
Yield: 6 to 8 slices
