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Spinach Potato Pie
Presented by:
Woodland Gardens Bed & Breakfast
86 Josiah Norton Road, POB 1582
Ogunquit, Maine
03907
Email: info@woodlandgardens.com
Website: http://www.woodlandgardens.com
Spinach Potato Pie
Crust-Betty Crocker Pie Crust Mix
Filling
1 package frozen spinach
1 very large Idaho potato cubed
1 cup Swiss cheese grated
1/3 cup chopped very fine onion
4 large eggs
2 cups Half and Half
¾ teaspoon salt
¼ teaspoon pepper
¼ crushed red pepper
Prepare pastry for 9-inch one-crust pie.
Prick with fork bottom and sides. Set aside.
Prepare filling: cook frozen spinach. Drain very well, pressing out
all moisture. Boil diced potato with salt to taste. Drain well and
let set in refrigerator so it is not mushy. Beat eggs slightly; beat in
remaining ingredients.
Assembly: Sprinkle potato, then spinach, then onion, then cheese into
pastry-lined pie plate. Pour egg mixture into pie plate covering all
ingredients. Cook uncovered in 425 degree oven 15 minutes. Reduce
oven temperature to 300 degrees and continue cooking uncovered for about 30
minutes longer. Pie is done when knife inserted halfway between center and
edge comes out clean. Let stand 10 minutes before cutting.
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