Spinach-Parmesan Pie

Kathie Carr

By
@kathiecc

This is one of the Impossible Pies from the 1960's. Some of them are so good, and easy, too. This pie makes its own crust as it bakes.


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Serves:

6

Prep:

10 Min

Cook:

30 Min

Ingredients

1 Tbsp
butter
4
medium green onions, sliced
2
garlic cloves, finely chopped
1 pkg
(10 ounces) frozen chopped spinach, thawed and squeezed to drain (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 c
small curd creamed cottage cheese
1/2 c
original bisquick mix
1 c
milk
1 tsp
lemon juice
1/4 tsp
pepper
3
eggs
1/4 c
grated parmesan cheese
1/4 tsp
ground nutmeg

Directions Step-By-Step

1
The most important thing in this recipe is to really get the moistire out of the spinach. Drain it well and squeeze out moisture.

Heat oven to 350 degrees. Grease 9-inch pie plate. Melt butter in 10-inch skillet over medium heat. Cook onions and garlic in butter 2 to 3 minutes or until onions are tender. Stir in spinach; spread mixture in pie plate. Spread with cottage cheese.
2
Stir Bisquick mix, milk, lemon juice, pepper and eggs until blended. Pour into pie plate; sprinkle with Parmesan cheese and nutmeg.
3
Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Sprinkle with additional sliced green onions and/or Parmesan cheese, if desired

About this Recipe