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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is an adaptation of Argentine Spinach Pie from the More with Less Cookbook. The original recipe is made with swiss cheese and no corn, but I love corn and spinach together, so I added it in here. I also prefer the cheddar-jack combination for the cheese. Ingredients:
1 double crust pie crust, unbaked |
1 1/2 cups frozen spinach, thawed |
1/2 cup corn kernel |
2 tablespoons olive oil |
3 -4 tablespoons chopped onions |
1/4 teaspoon nutmeg |
1 teaspoon oregano |
1/2 teaspoon salt |
pepper |
2 beaten eggs |
1 cup grated cheddar cheese or 1 cup monterey jack and cheddar cheese blend |
Directions:
1. Line 9-inch pie plate with crust, prick with a fork.
2. Saute onion in oil till tender.
3. In a large bowl, mix spinach, corn, sauteed onion, seasonings, eggs and cheese.
4. Pour spinach mixture into pie shell.
5. Cover with top crust and seal, poke a few holes to vent steam.
6. Bake at 350 for 30-40 minutes.
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