Monday, April 13, 2009

Spinach leftovers...

As much as hubby and I are trying to be healthy and staying on our grocery budget for the month, salads and greens always seem to be items that we don't "get around" to using very often although we always include them in our weekly grocery lists :) But I was refusing to throw a pound of spinach away and came up with the following recipe. Although the base of this recipe was from a recipe on, I've included below my changes to it. Hope you enjoy it as much as we did...

Spinach Pie


1 tsp olive oil
3 green onion, chopped
8 cups of loosely packed spinach
1 pie crust
3 large eggs, lightly beaten
1 1/2 cups crumbled feta cheese
2 portobello mushrooms, chopped
1/2 orange sweet pepper, chopped
3/4 cup evaporated milk
2 tablespoons all-purpose flour
2 teaspoons fresh dill
2 teaspoons fresh parsley
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese


Preheat oven to 350° F.

In a large skillet, heat the olive oil until shimmering. Add the onions and sauté until tender. Stir in the spinach and then turn off the heat. The spinach will start to wilt down, but not much. Let cool slightly.

To the spinach mixture, add eggs, feta cheese, milk, flour, dill and pepper in medium bowl; pour into pie crust. Top with Parmesan cheese.

Bake for 35 to 40 minutes or until set; let stand for 10 minutes.


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