Lois's Spinach Pie

Lois's Spinach Pie

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Josey Summerset


This recipe was given to me by my best friend, Lois. She would serve it(still does) for Sabbath dinner or lunch(next day better than pizza). I have adjusted the ingredients over the years according to what I had on hand. My children really enjoyed this and now so do my grands.It's a great way to get them to eat their vegetables. Feel free to create your own family version.


★★★★★ 1 vote

4-8 depending on what you are using it for.
25 Min
55 Min


  • 2 large
    pre-made pie crust or your own homemade crust
  • 16 oz
    spinach, frozen,thawed and drained
  • 2 large
    eggs, any variety,beaten well
  • 1/2 c
    milk, any kind(1%, 2%, whole, evaporated)
  • 4-8 oz
    shredded cheese of choice(cheddar, mozzarella,etc)
  • 1/4 c
    bacon bits(imitation or real, i prefer imitation)
  • 2 Tbsp
    flour to enhance thickening

How to Make Lois's Spinach Pie


  1. Pre-heat oven to 350 degrees. In a large bowl, beat eggs until evenly combined. Stir milk and flour together until there are no lumps, add to eggs. Set aside for later.
  2. Next mix uncooked drained spinach with cheese and bacon bits. Combine with egg mixture. Place half of this mixture in each pie shell. If you would like a deeper pie, you can use one deep dish pie crust with a little of the mixture left over.
  3. Place on cookie sheet and on middle shelf of oven. Bake for 45 minutes until egg mixture is set. Use foil on crust edges if pie browns too much. Before taking out of oven, you may add extra cheese on top and brown for five minutes or less.
  4. Variations(suggested): you may add 1/2c. to one cup of any chopped vegetable or combinations and/or herbal seasoning( thyme, oregano,nutmeg, etc) of choice. Combine with spinach mixture. If eggs and milk are not preferred, any broth or cream soup mixed with flour can be used. The variations are endless.

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