Spinach Pie

This dish isn’t spinach pie like you get in a Greek restaurant and it isn’t a quiche.  My spinach pie is a distant cousin to both. It is one of my first original recipes.  I created it while I was in high school.  When I was in college, I would bake a spinach pie and eat it every day for breakfast until it was gone. 

I really love it.  It is easy to make and can be eaten any time of the day.  Just add a piece of roasted chicken and you have dinner.  It also makes a great brunch item. If you are asked to bring an item to a pot luck, this travels well.

Servings: 6-8

Hardware: A mixing bowl, a colander, a whisk, foil
Time:  Cook:  30-40 minutes, Prep:  15 minutes

Ingredients:

• 1 deep dish frozen pie crust
• 3 large eggs
• 2-10 ounce packages frozen spinach
• 4 ounces crumbled feta
• A pinch of nutmeg
• S&P to taste
• Malt vinegar

1. Preheat oven to 350.  Allow the piecrust to defrost. 
2. Put the frozen spinach in the colander and run under hot water until it is completely defrosted.
3. Whisk the eggs in the mixing bowl.
4. With your hands, squeeze as much water as possible from the spinach.  You may need to do it a handful at a time.
5. Stir the eggs, squeezed spinach, feta, nutmeg, and S&P together.
6. Spread the spinach mixture evenly into the pie crust.
7. Cover the edges of the crust in foil so that it doesn’t burn while it is cooking.
8. Bake for 30-40 minutes or until the center is set. Remove the foil during the last part of baking to allow the crust to brown.
9. Cool the pie for 10 minutes and serve.    Offer your guests malt vinegar.