Preparation:

Thaw spinach and drain well.

Roll out half the pastry and line 9-inch pie pan.

Separate 1 egg, then brush egg white on pie shell.

Pour excess white into large bowl; add yolk and remaining 2 eggs; set aside.

In skillet sauté onion in butter until tender.

Meanwhile beat eggs; stir in cheese, spinach, salt, pepper and onion.

Turn into pie shell. Roll out remaining pastry, fit over pie and crimp edge.

Bake in preheated 425° oven 30 minutes or until crust is golden.

Cool on rack 10 minutes. Cut in wedges to serve.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

• 
• 
• 
• 

•