Spinach-Onion Pie

Even though this pie is pastry-less, it still packs a quite a fat wallop: 3/4 cup heavy cream, 1/2 cup Parmesean cheese, 1/2 stick a butter. I adapted a recipe from Southern Living (available here) and changed up the recipe a bit. But I didn't make it low fat. Tonight it's our main meal, but I think it'd be best to serve it as an accompaniment to soup and/or salad (half-size servings). I forgot to add the chopped scallions, so I'll use those up tomorrow with the turkey sausage.

Post-dinner recap: Okay, I'll admit it. If I had this recipe to do over again, I'd probably add a crust, lower the fat (use olive oil and regular milk), chop up the spinach into small (and very dry) pieces, and drain off any liquid remaining in the sauce pan. My husband didn't care for this recipe much (he's not a fan of omelettes or slippery spinach), so we found a way to use up the fri-ta-toe after he suffered through two bites of the spinach pie. At any rate, adding a crust (or phyllo dough to make spanakopita), would've been a much better route to take for using up the spinach. Lesson learned. Since I have a lot of servings left, I will have to repurpose the pieces of "pie." I have some ideas: drying it out a bit in the microwave, adding it to cubed potatoes in a skillet, turning it into a panini filling with chicken or sausage, and chopping it up into cubes and adding it to pasta and recooking it. With six slices in the freezer, I'll likely have to try all of these fixes. Waste not, want not.

Pastry-less Spinach Pie
Serves 8 (or more with 1/2 servings as sides)

10 ounces baby spinach
4 tablespoons butter (unsalted)

1 clove garlic minced

1 medium red onion, chopped small

1/4 teaspoon Kosher salt
1/4 teaspoon of freshly ground black pepper
3 tablespoons all-purpose, unbleached flour
4 large eggs, lightly beaten
3/4 cup heavy cream
1/2 cup of shredded Parmesean cheese

Directions
1. Rinse spinach and remove most of stems. Drain well.
2. Melt butter in large saucepan over medium-low heat.
3. Add garlic and onion and saute until translucent (add a touch of salt and a twist of pepper).
4. Add spinach and cook until just wilted. Remove from heat.
5. Combine flour, salt, and pepper in a large bowl.
6. Add spinach, eggs, cream, and cheese. Stir well.
7. Pour mixture into a lightly greased pan (9-inch pie plate or similaly sized baking pan)
8. Bake at 350 degrees for 25 minutes or until set.
9. Let stand 10 minutes. Cut into pieces.

Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points: