This is another “More-with-Less” recipe as I’m informally making my way through the cookbook – don’t get any ideas of a “Julie & Julia” kind of thing going on. It’s just nice to have a book of healthy and inexpensive recipes to try, especially with the variety of countries and flavors represented. “Torta pascualina” is translated in the book as “Argentine spinach pie.” I happen to know some people making their way to Argentina tomorrow, so the timing ended up being special.
– 1 pie shell and crust for top, unbaked
Cook, drain, and chop finely
– 1 1/2 c. frozen or 2 qt. fresh spinach
Saute until tender
– 2 T. oil
– 1 onion, chopped
– sauteed onion
– 1/4 t. nutmeg
– 1 t. oregano
– 1/2 t. salt
– 2 beaten eggs
– 1 c. grated Swiss cheese
Pour into pie shell. Arrange top crust and seal. Bake at 350 for 30-40 minutes. Serve hot in wedges.
This is so easy! I tried a new product – frozen chopped spinach that comes one of those steam-in-the-bag things. I’ve always used the frozen spinach bricks which are difficult to thaw, and then you have to wring out all the water to avoid your recipe getting soggy. I just threw the bag in the microwave for four minutes, and it was perfect. Just the right amount for the recipe and no wringing out excess green water. And it was only 20 cents more than the green brick, totally worth it. I also took the shortcut of refrigerated pie crust.
This got good reviews from Brett. Hannah threw it on the floor, but she also threw her banana on the floor – it was just one of those nights. The crust was flaky, and the filling was soft and cheesy. We enjoyed it with a Malbec – an Argentine wine – of course!