Sonia’s Spinach Pie
This is a really great alternative to quiche. Pair it with a salad. It can also be “lightened up” with egg whites or egg substitute and partially skim ricotta etc. Enjoy!
2 packages (2 in each package) good quality pie crust (like Orenake)
4-5 well beaten eggs
1 lb cottage or ricotta cheese
1 small grated onion (yellow works best)
1/2 cup grated sharp cheddar
1/4 cup of Parmesan
1 package chopped spinach
Salt and pepper to taste
4 tbs flour
Bake 2 crust bottoms 5 minutes 400 degrees then remove from oven.
Cook up the spinach, drain well and let it cool
Mix all ingredients and the cooled spinach together and pour into pie crusts. Use the extra two pie crusts to create a lattice on top of each pie. Tip: using wax paper helps to keep the lattices from sticking to the board. A pizza cutter works very well to cut even lattice strips.
Cover edges of pie crust with aluminum foil to prevent burning.
Bake pies at 350 for 45-60 minutes
Yield: 2 pies
Note: These pies freeze very well after baking.
