SPINACH CORN PIE

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Spinach Corn Pie image

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.

Provided by pattikay in L.A.

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Line 9-inch pie plate with crust, prick with a fork.
  • Saute onion in oil till tender.
  • In a large bowl, mix spinach, corn, sauteed onion, seasonings, eggs and cheese.
  • Pour spinach mixture into pie shell.
  • Cover with top crust and seal, poke a few holes to vent steam.
  • Bake at 350 for 30-40 minutes.

Nutrition Facts : Calories 724.9, Fat 50.4, SaturatedFat 15.7, Cholesterol 135.4, Sodium 1033.2, Carbohydrate 51, Fiber 4, Sugar 1.4, Protein 18.9

*** Explore more Spinach Corn Pie Recipes »

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