Thursday, October 16, 2008

Impossibly Easy Spinach-Parmesan Pie

The meal itself was good, albeit a little soggy. He said it would be a good way to get someone to eat spinach because there are other flavors involved. It could have benefited from some cayenne, I think. But we did like it. I don't think we'll make it again though.

The only change we made is that we used a Hungry Jack mix instead of Bisquick because for some reason our grocery store only carries the liquid Bisquick and not the mix anymore.


Impossibly Easy Spinach-Parmesan Pie
Betty Crocker

1 tablespoon butter or margarine
4 medium green onions, sliced
2 garlic cloves, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup small curd creamed cottage cheese
1/2 cup Original Bisquick® mix
1 cup milk
1 teaspoon lemon juice
1/4 teaspoon pepper
3 eggs
3 tablespoons grated Parmesan cheese
1/4 teaspoon ground nutmeg

1. Heat oven to 350ºF. Grease 9-inch pie plate. Melt butter in 10-inch skillet over medium heat. Cook onions and garlic in butter 2 to 3 minutes or until onions are tender. Stir in spinach; spread mixture in pie plate. Spread with cottage cheese.

2. Stir Bisquick mix, milk, lemon juice, pepper and eggs until blended. Pour into pie plate; sprinkle with Parmesan cheese and nutmeg.

3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Sprinkle with additional Parmesan cheese, if desired.

Yield: 6 servings

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