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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this recipe about 15 years ago, and it's still one I turn to often. It's flavorful and pretty.Meg Stankiewicz, Garfield Heights, Ohio Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/3 cup old-fashioned oats |
7 tablespoons cold butter |
2 to 3 tablespoons cold water |
1 pound ground beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 garlic clove, minced |
1/4 cup ketchup |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon dried marjoram |
1/4 teaspoon pepper |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
3 eggs, lightly beaten |
2 cups (8 ounces) shredded cheddar cheese, divided |
1 large tomato, seeded and diced |
Directions:
1. In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges.
2. In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust.
3. Bake at 400° for 25-30 minutes or until the center is set. Sprinkle tomato and remaining cheese around edge of pie. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minutes before cutting. Yield: 6-8 servings.
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