Spinach Pie

The Junior League of Savannah, Georgia

Savannah Style

1 pastry pie shell

2 (10 ounce) packages frozen chopped spinach

1/2 teaspoon salt

4 eggs

1 cup sour cream

1-1/2 cups coarse bread crumbs

6 tablespoons butter, melted

1/2 cup cheese, shredded

Precook pie shell until lightly browned. Cook spinach according to instructions on package. Drain well and add salt to spinach. Place drained spinach in pie shell and cover with eggs. Lightly whip sour cream to make it spreadable and cover the eggs with it. Toss bread crumbs in butter and shredded cheese and sprinkle over sour cream. Bake in preheated 350° oven 20-30 minutes. The eggs should be set like poached eggs. Do not overcook.

Use one package of spinach for a deep dish pie shell; use 2 packages for a quiche pan.

Yield: 6 servings

Notes:

1. Used one package of spinach

2. Went with Jarlsberg cheese as that’s what I had on hand

3. Only had fine bread crumbs so used crushed crackers instead