I mentioned in yesterday's post that I made two pies for the December crafternoon. They were really simple to make, but were both pretty tasty. I actually made the spinach pie for dinner on Monday night and have been enjoying the reheated leftovers. The preparation is next to nothing and I think that this is one of those dishes to which you could easily add some extra ingredients to switch things up. I added some garlic powder to it this last time that just added a bit of extra flavor. Enjoy!
Crustless Spinach Pie
12 oz bag frozen spinach, thawed and drained (I use paper towels to squeeze out the excess liquid.)
2 c fat free cottage cheese
8 oz shredded cheese (I used a cheddar blend.)
6 tbsp flour
Combine the spinach, cottage cheese, and shredded cheese. Combine the eggs and flour in a separate bowl. Combine both mixtures and pour into a lightly oiled dish. I found that this was too much to fit in my pie plates, so I used a round casserole dish. Bake for 45 minutes at 350 degrees. I like to keep mine in a little longer than 45 minutes, so the top and edges get brown, like in the picture below. How simple is that?! Let it cool a bit and then dig in!!