Spinach Pie

When I think Spinach Pie I immediately think Spanikopita.

Until I saw this on Stacey Snacks.

I guess technically this is a quiche but whatever name you call it, this was so easy, and so delicious.  I made it alongside a carrot-cauliflower-corn soup which was not as delicious, just thoroughly OK.

Easter Spinach Pie (from Stacey Snacks)

  • 3 eggs
  • 1/2 cup whole milk
  • 1 packet Lipton Vegetable or Onion Soup Mix (Stacey used vegetable; I had onion)
  • 1 cup of cubed Gruyere or Swiss Cheese
  • 10 oz package of frozen spinach, thawed, excess water squeezed out
  • 10-12 cherry tomatoes, halved (my own addition)
  • 1 frozen pie shell

Mix all together and fill the pie shell.  Bake 40 minutes at 350.  Can be served hot, warm, or room temperature.  Can be the appetizer, the side, or the main course.  Stacey advised, and she is right, to not add any salt whatsoever because the soup mix is so heavily seasoned.  It’s on the salty-savory side so in a way it was good that the soup turned out “neutral” (if that makes any sense).  The next time  I make this I may experiment with half the soup packet, or at least try the vegetable mix.

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