Spinach Pie

Yum, Spinach Pie! Spinach is not the most popular ingredientespecially with kids. But this pie is a hit in our family. There is only a piece or two left when dinner is over. I have been making this recipe for a number of years now, and substituting ingredients is a breeze and always turns out great. I've used tomatoes instead of mushrooms, added cream, and left out the onions. Add or subtract ingredients depending on what you like. But leave the spinach in :)
A pie that would make Popeye proud!

Spinach Pie

8 oz. Egg Beater product

3/4 cup low fat cottage cheese

3/4 cup mozzarella, finely shredded

non stick cooking spray

1 tsp. dried parsley or 2 tablespoons fresh parsley, chopped

6 oz. slice mushrooms

1 tablespoon lemon juice

1 tsp. black pepper

12 oz. fresh spinach, chopped or 1 box frozen spinach, thawed

Dash of nutmeg and salt

1/4 cup finely chopped onions

1 pre-made pie crust

Preheat oven to 350 degrees. In a large bowl, mix egg product, cottage cheese, mozzarella, and parsley. Line glass pie plate with crust.

In a large skillet, spray with cooking spray. Heat to medium heat and add the mushrooms, onions, lemon juice, pepper and salt. Saute until tender. Add the spinach, and nutmeg. Cover for two minutes. Remove cover and saute for another minute. Remove from heat and cool 3 minutes.

Combine all mixtures and pour into pie crust. Bake 30 to 40 minutes, or until top is lightly browned. Cool for 10 minutes before serving.

Egg and cheese mixture. I sometimes add cream and reduce the egg product for a different taste.

The finished product

"I Eats All Me Spinach, And Takes To The Finish, I'm Popeye The Sailor Man!Toot! Toot!"

-Popeye