This was the first Nestie Recipe I tried. It is courtesy of Stephanie from http://thedailyvegetable.blogspot.com/. I really enjoyed it and my parents LOVED it.
Makes 2 - 4 servings
Ingredients2 tbs. low- fat butter (I used regular)
2 tsp. minced garlic
1/4 chopped onion
4 oz. frozen chopped spinach, thawed and drained
1(4 oz) package herb and tomato feta, crumbled (really any kind of feta)(I used Mediteranean Feta)
1 (9 inch) unbaked regular pie crust (I used Pillsbury Roll out Pie Crusts)
2 eggs, beaten
1/3 cup skim milk (I used Vitamin D)
salt and pepper to taste
1/3 cup low-fat shredded Swiss cheese
Directions1. Thaw and drain spinach in colander. Squeeze out as much water as possible while
still in colander. Place spinach on papertowel and let sit for 30 minutes. Again, squeeze out excess water.2. Preheat oven to 375 degrees F (190 degrees C).3. Bake pie shell for 5 minutes in preheated oven.4. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until until onion is clear. Stir in spinach and feta. Spoon mixture into pie crust.5. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.6.
still in colander. Place spinach on papertowel and let sit for 30 minutes. Again, squeeze out excess water.2. Preheat oven to 375 degrees F (190 degrees C).3. Bake pie shell for 5 minutes in preheated oven.4. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until until onion is clear. Stir in spinach and feta. Spoon mixture into pie crust.5. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.6. Bake in preheated oven for 15 minutes. Sprinkle top with Swiss cheese, and bake an additional 30minutes, until set in center. Allow to stand 10 minutes before serving
No comments:
Post a Comment