Butterfly Spinach Pie via Kathy E.
Preheat oven to 400 degrees
2 pie crust shells (or make your own) – shape to large glass baking dish & set aside
1/3 cup of corn starch mixed in 2/3 cup cold water
4 beaten eggs
3/4 cup parmesan
1 8-oz. package of shredded mozzarella cheese
1 large bag of fresh baby spinach; cooked in 1/2 cup of water.
add:
1 tablespoon onion powder (or one medium chopped onion)
1 teaspoon garlic powder (or one large clove of garlic chopped finely)
1 tablespoon of bullion powder (vegetable or beef)
- Stir while cooking corn starch & water mixture (get all lumps out and add gradually). Mixture should thicken to thick soup consistency. Add (and keep stirring) eggs. Mix in parmesan cheese. Add spinach, then onion, garlic, & bullion.
- Sprinkle mozzarella cheese on bottom of pie crust.
- Pour in spinach mixture evenly.
- Bake approximately 35-45 minutes. Check crust for golden brown color and check center of pie with knife which should come out clean. If center is not done before crust is brown, cover with loose aluminum foil to prevent burning crust.
Enjoy!