Saturday, November 14, 2009

Greek Spinach Pie

It always amazes me how 4 lbs of fresh spinach can overflow a huge pot and then reduce down to 1/4 of the pot. But fresh always beats frozen in my book and this pie came out great. Wonderful way to have spinach, eggs and cheese. It is not called a quiche but is very close to one.

We had a morning hike through the Phoenix Mountain Preserve with friends organized by Gene and Amy Urban, then enjoyed a potluck breakfast afterwards. Everyone was hungry and the food was delicious. So glad I made this yummy, easy breakfast/brunch pie from pg 194 Tastes & Treasures Cookbook.Greek Spinach Pie
1/2 cup chopped onion
2 tablespoons butter
1 1/2 pounds fresh spinach, trimmed
3 tablespoons butter
3 tablespoons all purpose flour
1 1/2 cups milk
1 clove garlic, shopped
1 1/2 teaspoons salt
1/4 teaspoons pepper
Dash of ground nutmeg
6 eggs, beaten
8 ounces mozzarella cheese, shredded
1 unbaked (9 inch)pie shell
Preheat the oven to 350 degrees. Saute the onion in 2 tablespoons butter in a skillet until golden brown. Add the spinach and saute until wilted. Melt 3 tablespoons butter in a saucepan and stir in the flour. Add the milk gradually, stirring constantly. Cook over low heat until thickened, stirring constantly. Stir in the garlic, salt, pepper and nutmeg. Add to the spinach mixture and mix well. Stir in the eggs and cheese. Pour into the pie shell and bake for 40-45 minutes or until firm. Garnish with tomato slices and serve hot.
Note: You may use two 11 ounce packages frozen chopped spinach, thawed and drained, instead of the fresh spinach. Serves 6