veggie dinner 4: spinach pie
Events conspired to mess up my five dinners in five days plan. Should have written them all ahead of time and scheduled them to post, eh?
This is an old family favorite of the Lexington Archibalds; at least, it was a favorite of mine growing up. I make it with some frequency, especially in the winter. Once again the recipe is from my mother.
Spinach Pie
This is called spinach pie because it's totally not a quiche—it's much cooler than that. I imagine it would be pretty easy to make it with fresh spinach rather than frozen, but when I have fresh spinach I much prefer to just eat it.
Make or procure a pie crust for a nine-inch pie dish and refrigerate it until you're ready. Preheat the oven to 350°F. In a large bowl, combine:
1 package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup grated cheddar cheese
1 egg, beaten
pepper to taste
grated nutmeg to taste
Scrape the mixture into the pie crust and bake for 30-40 minutes (depending on how hungry you are and what time it is). Ideally, let the pie cool somewhat before serving, since it tends to fall apart if it's hot.