A delicious and satisfying
spinach, onion and cheese pie.
Spinach
Pie
- 1 (9-inch) pie shell
1 small onion, finely chopped
1 cup (4 ounces) shredded Wisconsin Provolone or Mozzarella cheese
2 large eggs
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 (9-inch) package (10 ounce) frozen chopped spinach, cooked
and squeezed dry
1 cup (8 ounces) plain yogurt
2 tablespoons grated Wisconsin Parmesan cheese
- Bake pie shell at 350°F
(175°C) for 7 minutes. Cool.
- Spread onion and Provolone
cheese over bottom of pie shell.
- Beat eggs slightly in
medium bowl. Blend in flour and spices. Add spinach and yogurt,
blending until thoroughly mixed. Pour into cooled pie shell.
Sprinkle top with Parmesan cheese.
- Bake at 350°F (175°C)
for 35 minutes.
- Cool 5 minutes before
serving.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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