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Cheesy Spinach Pie

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Cheesy Spinach Pie

This savory spinach gets richness from cream cheese, Cheddar cheese, and eggs. Bacon bits are optional but add another dimension of flavor. You may substitute 1 pound of thawed frozen spinach for the fresh spinach, but be sure to squeeze out all the water or the pie will not set up properly.

Ingredients

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    1 teaspoon butter
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    1 cup diced sweet onion
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    1 pound fresh spinach (large stems removed and coarsely chopped)
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    1 (8 ounces) package cream cheese(at room temperature)
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    1/2 cup milk (at room temperature)
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    1 teaspoon lemon juice
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    1 teaspoon dry mustard
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    1 teaspoon kosher salt (or to taste)
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    1/2 teaspoon onion powder
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    1/2 teaspoon pepper
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    1/8 teaspoon nutmeg
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    4 eggs
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    2 strips bacon (cooked until crisp and crumbled, optional)
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    8 ounces (2 cups) fine-grated Cheddar cheese (divided)
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    1 unbaked prepared 9-inch pie shell

Method

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    Gently saute sweet onions in the butter in a large, deep skillet until translucent. Add chopped and stir constantly until spinach has released its water and has collapsed. Remove from heat.
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    Line a colander with cheesecloth and pour in the spinach mixture. Pull up the corners of the cheesecloth, and twist to squeeze out all of the water. Let cool to room temperature.
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    Preheat oven to 375 F.
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    Beat cream cheese with milk, lemon juice, dry mustard, salt, onion powder, pepper, and nutmeg. Add eggs, beating until combined. Stir in drained spinach and onions and a half (1 cup) of the Cheddar cheese. Pour into prepared pie shell, sprinkle with bacon bits, and bake for 35 to 40 minutes until center is set.
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    Remove spinach from ​the oven. Sprinkle remaining Cheddar cheese evenly over the top. Return to the oven and bake an additional 5 minutes, until cheese melts.
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    Let cool for 15 minutes before cutting. This savory pie is good warm or at room temperature.