Spinach Pie

Preparation info

  • Difficulty

    Medium

  • Makes

    6

    servings

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

See if they won’t eat spinach fixed this way—a prizewinning luncheon dish

Ingredients

  • Unbaked 9" pie shell
  • 10 bacon slices (about ½ lb.)
  • ¾ c. chopped onion (1 medium)
  • 1 (10 oz.) pkg. frozen chopped spinach
  • 4 eggs, slightly beaten
  • 1 c. milk
  • 1 tsp. seasoned salt

Method

  • Cut 6 slices bacon in small pieces and pan-fry until crisp. Remove, drain. Cook onion in bacon fat until golden brown. Drain.
  • Cook spinach as directed on package. Drain thoroughly.
  • Blend eggs, milk and seasoned salt. Add spinach, onion and cooked bacon. Turn into pie shell. Bake in moderate oven (375°F.) until filling is set, 40 to 45 minutes.
  • Meanwhile, cut remaining slices of bacon in small pieces and pan-fry until crisp and brown. Drain and sprinkle on top of pie just before serving.