Recipe by Debi
"Great when you don't have a lot of time to make dinner."
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spinach, rinsed and chopped
ground black pepper
shredded Monterey Jack cheese
pastry for a 9 inch single crust pie
Just made this for dinner, it was great! I added only 1 1/2 cups milk because of other comments and cooked it about 40 minutes. It turned out excellent! Thank you for a quick dinner!
A good flavor, but a little "eggy" in texture. Could improve, I think, by using half-and-half instead of milk. Also, was watery, I think from the fresh spinach cooking (although it was quite dry when I added it). Do not top with the cheese till the last ten minutes. It browned too much! A nice recipe if I do some work on it next time.
The pie was fairly easy to make.I used pillsbury pie crust and oscar meyer precooked bacon , the only changes i made wereiadd extra garlic i did not have enough jack cheese so i added some chedder a little romano .also i think i under cooked it ,but nobody seemed to care.all they did was ooh and aah over the flavors.thanks alot you made me famous.
Made this for Easter yesterday and there was not a slice left!! didnt have Jack cheese on hand so i used Mozzarella and used 1 cup milk and 1/2 cup half/half. Yummy!!! can wait to make it agian
This dish has a fabulous flavor! However, it was very runny. Next time, I'll use less milk and perhaps prethicken it with some flour.
I added Polish sausage and topped it with cheese and an Alfredo sauce. Most
I used colby-jack cheese and lightly sauteed the onion and garlic. I did not scald the milk. This pie was delicious and easy. Will make this again! A frozen deep-dish pie crust and ready-cooked bacon crumbles would be great time savers. Let it cool for a few minutes before serving.
This recipe is great with a few modifications. Like others said, do not use 2 cups of milk. I used 3/4 cup of mile and 3/4 cup of half-and-half.
I did not include bacon to make this a vegetarian dish.
I also modified this by sauteing (for only a couple minutes) the onion and garlic (2 cloves diced)in 1tbsp of olive oil. I added the chopped and dried spinach to the saute for 2 additional minutes and removed from the heat. I placed this mixture in the bottom of the pie crust.
I spinkled this mixture with about 1/2 cut of feta cheese to make this more of a great quiche.
I baked for 30 minutes and then added 1 cup of the shredded cheese and baked for another 10 minutes. It got perfectly brown on top.
Since it seemed to still be alittle wet I made sure to let it sit for 5 minutes before cutting. This allowed it to settled.
Served with a greek side salad and it was a huge hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 219
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