Spinach Pie

photoThis recipe is adapted from page 26 of the Southern Living 2000 Annual Recipes cookbook. It makes 6 servings.

 

 

 

 

 

Spinach Pie

1 refrigerated pie crust
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons butter
1 small onion, chopped
1 small red bell pepper, chopped
4 garlic cloves, minced
2 tablespoons all-purpose flour
3 large eggs, lightly beaten
4 ounces feta cheese, crumbled
1 tablespoon dried parsley
1/4 teaspoon salt
1/2 teaspoon dried dillweed
1/4 teaspoon pepper
1/4 cup grated parmesan

Fit pie crust into a 9-inch pie plate . Fold edges under and crimp. Bake crust at 400F for 7 minutes. Remove from oven. Set aside.

Drain spinach well, pressing between layers of paper towel; set aside.

Melt butter in a large skillet over medium heat; add onion and next 3 ingredients. Saute until tender.

Stir in flour; cook, stirring constantly for 1 minute.

Stir together spinach, onion mixture, eggs, and next 5 ingredients. Pour into pie crust.

Bake at 350F for 25 minutes. Sprinkle evenly with parmesan cheese, and bake 5 more minutes or until set. Cool 10 minutes before serving.

By my calculations: Per serving – Calories: 322, Total Fat: 21.3g, Sat. Fat: 8g, Carb: 24.5g, Fiber: 2.8g, Protein: 10.7g

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