So, unlike my last recipe (which was so long ago!), this one is more seasonally appropriate if you’re observing Lent. 😉
The recipe I started with comes from The More with Less Cookbook, but, as is not uncommon, I’ve done a number on it, and it’s significantly different from the original…
The first change, was to substitute leftover baked potatoes for the Swiss cheese called for in the original version. Some have claimed that substitution isn’t the best word for this change, as significant and unsubstantiated as it is, but I continue to call it a substitution. I added one thing instead of another thing. It may not be a very logical substitution, but it works. 🙂
When I made the recipe just recently, I also used lambsquarter that I had picked from the yard and dried last summer. It’s been sitting in the freezer waiting for me to be brave enough to put it into something… So, I bit the bullet, dumped several cups of it in water to rehydrate, and used it instead of spinach. The results are quite satisfactory, and now maybe I’ll get around to using up the rest of that lambsquarter in the freezer. 😉
Also, before I forget, the other name in More with Less for this recipe is Argentine Spinach pie, and it’s a traditional Lent/Easter dish.
So, without further ado, here’s the recipe:
- 1 pie shell (top and bottom crusts)
- 1 1/2 cups frozen, or 2 quarts fresh, spinach
- 2 Tablespoons oil
- 1 onion, chopped
- 1/4 teaspoon nutmeg
- 1 teaspoon oregano
- 1 teaspoon salt
- 3 beaten eggs
- 2 baked potatoes, cubed (or 1 cup grated Swiss cheese, if you want to be more traditional) 😉
- Cook and drain the spinach, and chop it finely.
- Saute the onion in the oil until tender.
- Combine the spinach, onion, spices, salt, eggs, and potatoes and mix well.
- Pour into the pie shell and top with the top crust.
- Bake at 350° for 30-40 minutes or until crust is golden.