Julie’s Hearty Spinach Pie
I use a 10” quiche pan. Place one prepared pie crust in the pan. Note: A 9” pan will spill over.
In a large skillet, cook over medium heat:
1 Tbs. olive oil
1/2 C chopped onion (I use frozen diced onion)
1 can quartered artichoke hearts drained (not marinated)
2 10 oz pkgs frozen spinach, defrosted and drained
Cook and stir until most of the liquid is gone. Cut artichokes with spatula into smaller pieces while cooking.
Add a generous dash of nutmeg and cayenne pepper. Add salt to taste.
1 8 oz pkg cream cheese
1 8 oz sour cream
5 large eggs
Add mixture to skillet and stir together. Pour into prepared pie crust. Sprinkle a little Parmesan cheese on top.
Bake at 350 degrees for 40 minutes.
Optional: add a can of sliced water chestnuts, drained, to the mixture for crunch.
Good with tomato basil soup or green salad on the side.
Feeds four hungry men or eight women on a diet.