Wednesday, March 21, 2007

Spinach and Olive Pie, from Allison

Spinach and Olive Pie

1 prepared pie crust
1 10-oz package fresh spinach (really all sorts of greens work here), finely chopped
2 Tbsp olive oil
1 small onion, finely diced
2 bay leaves
1/4 tsp red pepper flakes
1/2 cup pitted olives
1/2 cup grated swiss cheese
2 beaten eggs
salt and pepper

Start the pie crust according to "open pie" directions. Preheat the oven to 375 degrees F.

Wash the greens if they haven't been washed, but dont' dry them. Heat the oil in a wide skillet over fairly high heat. Saute the onion with the garlic, bay leaves, and pepper flakes until the onion begine to color a little, about 4 minutes. Add the greens and cook until tender, 8-12 minutes, turning them as they cook. If there's a lot of moisture when they're done, press it out with the back of a spoon. Mix this with the olives and cheese and put it in the pie crust. Beat the eggs and pour over top. Cook until the pie looks done (eggs are set, etc).

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