Prep 30 mins
Cook 40 mins
This is a really interesting sounding recipe from Doris Janzen Longacre's "More With Less Cookbook".
- 1 pastry for double-crust pie (top & bottom)
- 1 1⁄2 cups frozen spinach
- 1 chopped onion
- 1⁄4 teaspoon nutmeg
- 1 teaspoon oregano
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 1 cup grated swiss cheese
- Preheat the oven to 350 degrees.
- Place the bottom crust in your pie plate.
- Cook the spinach, drain it, and chop it finely.
- Saute the chopped onion in a little cooking spray.
- Mix together the spinach, the onion, and the rest of the ingredients.
- Pour the mixture into the pie crust.
- Add the top crust and seal.
- Bake for 30-40 minutes.
We enjoyed this spinach pie, I did change it some. I cut out the top crust, didn't feel it was necessary. As it turned out the cheese kinda came to the top and made a very nice crust of it's own. Also added one chopped seeded jalepeno pepper, and used fresh chopped spinach, I happened to have in, instead of frozen. We liked the nutmeg oregano combination but what really made it was the swiss cheese. I think another time I would add more chopped veggies like bell pepper, and other egg. One note for others: there is no size given for the pie crust, I used a 9 inch pie plate, any thing larger would make a very thin filling, it would have been even better if it were smaller. All in all, a good basic recipe that could be tweeked to use what you have on hand. Thanks for sharing.
This is nothing like the traditional torta pascualina from Argentina.
i am american, i live in argentina now, and this pascualina can also be made with ham , and hard boiled eggs, and the argentines use lots of red bell pepper. cheddar cheese is hard to find, well you can find it, its just imatation. fontina is used mostly.