LEE’S POPEYE SPINACH PIE

MIX IN A BOWL

• 7 EGGS

• 2 TBLSPNS MILK

• 1 PINCH LEMON PEPPER

• 1 PINCH SALT

MEANWHILE,

• 3 SLICES BACON, CHOPPED

• 3 CLOVES GARLIC, CRUSHED

BROWN IN FRYING PAN THEN ADD TO EGG MIXTURE

6 PACK TORTILLA

• LAY 3 – 5 OVERLAPPED IN GLASS PIE DISH SO THAT MIXTURE WON’T RUN OUT

• SPRINKLE ½ CUP OF SHREDDED CHEESE INTO DISH

• ROUGHLY CHOP 3 CUPS SPINACH, THEN LAYER SPINACH AND 1 CUP SHREDDED

CHEESE ONTO TORTILLA BASE

• GENTLY POUR EGG MIXTURE EVENLY OVER THE SPINACH AND CHEESE.

BAKE AT 150 DEGREES C FOR APPROXIMATELY 45 MINUTES. PIE IS COOKED WHEN FORK

COMES OUT CLEAN.

THE TORTILLA MAKES A VERY LIGHT BASE. I DIDN’T GREASE THE PIE DISH AND FOUND THAT

IT DIDN’T STICK, BUT IT MAY NEED GREASING IF USING A METAL PAN.

ENJOY LEE’S POPEYE SPINACH PIE!!