Saturday, April 9, 2011

Spinach Pie

1 teaspoon butter
1 cup diced sweet onion
1 pound fresh spinach, large stems removed and coarsely chopped
1 (8 ounces) package cream cheese, at room temperature
1/2 cup milk, at room temperature
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon kosher salt, or to taste
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon nutmeg
4 eggs
2 strips bacon, cooked until crisp and crumbled, optional
8 ounces (2 cups) fine-grated Cheddar cheese, divided use
1 unbaked prepared 9-inch pie shell

Gently saute sweet onions in the butter in a large, deep skillet until translucent. Add chopped spinach and stir constantly until spinach has released its water and has collapsed. Remove from heat.

Line a colander with cheesecloth and pour in the spinach mixture. Pull up the corners of the cheesecloth, and twist to squeeze out all of the water. Let cool to room temperature.

Preheat oven to 375 F.

Beat cream cheese with milk, lemon juice, dry mustard, salt, onion powder, pepper, and nutmeg. Add eggs, beating until combined. Stir in drained spinach and onions and half (1 cup) of the Cheddar cheese. Pour into prepared pie shell, sprinkle with bacon bits, and bake for 35 to 40 minutes until center is set. Remove spinach pie from oven. Sprinkle remaining Cheddar cheese evenly over the top. Return to the oven and bake an additional 5 minutes, until cheese melts.

Let cool for 15 minutes before cutting. This savory pie is good warm or at room temperature.

Yield: 6 to 8 slices 



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