Popeye Pie
Yield
6 servingsPrep
20 minCook
45 minReady
65 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
fresh |
|
| 2 | large |
eggs
well beaten |
|
| 1 | cup |
milk, 2%
|
* |
| ⅓ | cup |
celery
chopped |
|
| ¼ | cup |
onions
chopped |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
fresh |
|
| 2 | large |
eggs
well beaten |
|
| 237 | ml |
milk, 2%
|
* |
| 79 | ml |
celery
chopped |
|
| 59 | ml |
onions
chopped |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
|
|
Directions
Wash fresh spinach and discard stems.
Steam in a covered saucepan over low heat until the leaves are wilted.
Drain in a colander or sieve, press out liquid and chop spinach.
Mix remaining ingredients together, then fold in spinach.
Pour mixture into a well greased 9 inch pie plate.
Bake at 375℉ (190℃) for 45 minutes or until a knife inserted in the middle comes out clean.
Cut into 6 wedges and serve warm.
