 |
| Spinach Cheese Two Crust Pie |
One, 2 qt. ramekin, or soufflé bowl
2 Pie Crusts, ready made is fine
2 bricks frozen chopped Spinach, defrosted and squeezed very dry
9 large slices smoked Gouda or Provolone cheese
1 16 oz. large curd Cottage Cheese, drained
2 Tbl. flour
2 medium tomatoes, sliced
1 6-oz. jar roasted bell peppers, drained
1/8 tea. Nutmeg; or you may use 1 tea. Italian Herbs
Salt / Pepper to taste
Spray ramekin with non-stick cooking spray, line with one pie crust sheet. You may need to roll out one extra inch to completely cover bowl up to the edge.
Mix together spinach, cottage cheese, flour and spice. Should feel very dry in texture. Layer pie crust with 3 slices of cheese, pour half the spinach mixture into bowl. Arrange half tomato slices and roasted bell peppers next. Layer three more slices of cheese. Pour remaining half of spinach mixture into bowl and continue to layer remaining tomato slices and roaster bell peppers. Arrange final 3 slices of cheese. Top with second pie crust. Cut off excess overlap and crimp together edges of the two pie crusts to seal. Cut a few steam holes into top crust.
Bake in 375-degree oven for approx. 40 minutes until bubbly and crust is golden. Allow to cool 30 minutes to "set" layers. Cut into quarters.
OPTION 1: Make 3 hard boiled eggs, cool and peel shell. Cut each egg in half long-ways, and use them as an additional layer. TALL Blonde like to use them as the first layer on the bottom of the bowl.
OPTION 2: Use leftover boneless chicken as a layer.
2 Tbl. flour
2 medium tomatoes, sliced
1 6-oz. jar roasted bell peppers, drained
1/8 tea. Nutmeg; or you may use 1 tea. Italian Herbs
Salt / Pepper to taste
Spray ramekin with non-stick cooking spray, line with one pie crust sheet. You may need to roll out one extra inch to completely cover bowl up to the edge.
Mix together spinach, cottage cheese, flour and spice. Should feel very dry in texture. Layer pie crust with 3 slices of cheese, pour half the spinach mixture into bowl. Arrange half tomato slices and roasted bell peppers next. Layer three more slices of cheese. Pour remaining half of spinach mixture into bowl and continue to layer remaining tomato slices and roaster bell peppers. Arrange final 3 slices of cheese. Top with second pie crust. Cut off excess overlap and crimp together edges of the two pie crusts to seal. Cut a few steam holes into top crust.
Bake in 375-degree oven for approx. 40 minutes until bubbly and crust is golden. Allow to cool 30 minutes to "set" layers. Cut into quarters.
OPTION 1: Make 3 hard boiled eggs, cool and peel shell. Cut each egg in half long-ways, and use them as an additional layer. TALL Blonde like to use them as the first layer on the bottom of the bowl.
OPTION 2: Use leftover boneless chicken as a layer.
