If you think you don’t like “Spinach”, you’ve got another think coming! First off you can relax….there’s NO PIE CRUST with my world famous recipe! Just lots of different cheeses and some egg and some onions….couldn’t be simpler.
Here’s how I do it…………
assemble the following ingredients:
1 Medium to medium large yellow onion
1-10 oz. package of frozen chopped spinach
2- Tablespoons of butter
8oz. of Large Curd Cottage Cheese
4oz. shredded Swiss Cheese
4oz. shredded Muenster Cheese
1oz. grated Parmesan cheese
OK, let’s throw this baby together……First throw the spinach in a colander in the sink and just let it sit there and defrost while you dice up the onion and cook the onion in the 2 tablespoons of butter until onions are translucent and fully cooked.
Now, throw the Cottage Cheese (Drain any extra liquid from Cottage Cheese), the Swiss Cheese, the Muenster Cheese, and the Parmesan Cheese in a mixing bowl and break the eggs over them……throw the translucent onions over the top of this along without any liquid rended from the sautéing process.
Check out the spinach…..if it’s defrosted your next job is to use the back of your fingers to press and squeeze the living sh……..hell out of the spinach against the colander walls until you’ve got all the liquid out of it…..then throw the spinach into the bowl and stir until well blended…….STIR…..don’t mash…..well, mash if you want to…..I just prefer leaving it somewhat grainy to allow the ingredients to breath and blend flavors.
Time to bake…….get a 9″ glass or metal pie dish…….. “lightly” coat the pie dish with butter or shortening……just a little bit of coating mind you…..then dump everything into it…..smooth it around so the pie dish is evenly full.
Now get some more Parmesan Cheese and sprinkle some on top if of the pie if you wish…..I do and it adds a nice touch to it…..not to mention a great aroma while baking.
Pop your masterpiece into a 350 degree oven on the center rack for 40-45 minutes and VOILA!….Nirvana.
Let it sit lightly covered on a rack for about 10-15 minutes before slicing into pieces of pie.
OK….all done and ready serve. You might even want to serve this gem with the Prime Rib I mentioned in an earlier post.