This savory dish has become an established favorite in Vegetarian restaurants and circles.
It is versatile and readily made by even an inexperienced cook. For all of that it is still a treat to the palate and reheats very well, making it a dish that saves times as well.
This is a forgiving recipe and you can reflect your own preferences in cooking it. So play around with mushroom types. I have found Shitake mushrooms to really compliment the flavor of spinach.
If you want to lower the fat content you can use margarine instead of butter and use a smaller volume. Skim milk rather that full fat and splitting the eggs, to leave the whites. Will significantly reduce the fat level of this dish significantly.
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- 1/2 cup of butter
- 3 chopped cloves of Garlic
- 1 roughly cut Onion.
- 1 10 ounce frosted and drained spinach
- 5 ounces of cut mushrooms
- 6 ounces of crumbled feta cheese
- Handful of freshly grated Parmesan Cheese
- Salt and pepper according to personal preference
- 1 10 inch unbaked deep dish pie crust
- 5 eggs beaten
- A cup milk
- salt and pepper to taste
Preheat the oven to 350 degrees F.
Melt the butter in a pan over medium heat. Once done add in the chopped onion and garlic, and cook till lightly browned. Add in Spinach, Mushrooms and Parmesan. If you are so inclined add in Salt or Pepper to taste. Scoop out of the pan and pour in to the pie crust.
Now whisk the eggs and milk. Once done pour over the cheese and spinach and mix them both in together.
Bake in the oven for 20 minutes. It’s a nice touch to scatter the remaining cheese on top, with maybe some pine nuts as well.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 530Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 232mgSodium: 888mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 17g