Lee Prettejohn's spinach pie

May 10, 2017

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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!!

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