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4 frozen patty shells (or one 9" pie shell)
Thaw shells in refrigerator for 2 hours, then roll out on lightly floured surface and seal edges. Rest for 5 minutes, then put pastry in pan and flute edges.
Thaw and drain spinach well.
Beat eggs, cream cheese and shredded cheese together well. Stir in spinach, onion, parsley (chopped), salt, and pepper. Turn into shell and top with Parmesan.
Bake at 425°F for 15 minutes. Remove from oven. Place thin slices of tomatoes on top and return to oven for 5-7 minutes. Remove and let set for 10 minutes before cutting.
Poster's Notes:
Posted by Marilyn & Steve Kerman
Nutritional Info Per Serving: N/A
1 package (10 ounces) frozen chopped spinach
6 eggs
1 large tomato (optional)
1 package (3 ounces) cream cheese
1/4 cup shredded sharp cheddar cheese
2 tablespoons diced onion
1 tablespoon fresh parsley
1/2 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan cheese
I added a bit of garlic powder and nutmeg to filling mixture. Also sprinkled some dill and basil onto tomato slices.