Spinach Pie

've been excited about this recipe ever since I tasted it at our end of year Bible study brunch. I was on the prowl for the woman who brought this crustless Greek flavored egg and spinach pie, and thankfully I found her, chatted her up, and nabbed the recipe to make in my own kitchen. This pie is beautiful. Just beautiful. And effortless--by this I mean that the most difficult thing you will need to do is squeeze the water out of defrosted frozen spinach. You can make this ahead, you can double it, you can freeze it. What more could you want? Just try and forget about how much cheese is in this baby and enjoy your meal. I served this for dinner tonight with a side of bacon (for my husband's sake) and a fresh snap pea salad I came up with as I tried to use up some farmer's market produce. I can only imagine how glorious it will be when the tomatoes come from my garden and not from the grocery store.

Spinach Pie
-from Margie Loprinzi

-2 packages frozen chopped spinach
-3 eggs
-2 cups small curd cottage cheese
-1 tsp (plus extra for garnish) of Greek seasoning. Margie recommends Cavenders (you can get this at HyVee). I of course used the Greek seasoning from Penzeys...it's one of about 5 of their spices I literally could not live without. Hmmm..maybe I should do a Penzeys post???
-16 oz (yes, this is ONE POUND or 4 cups of shredded sharp cheddar cheese)
-1 small onion, chopped
-sliced tomato (you'll need about 2)

Defrost spinach and squeeze all the moisture out until dry. Mix together with cottage cheese, cheddar, eggs, Greek seasoning, and egg. Pour into a well-sprayed deep dish pie plate. Top with slices of tomato and sprinkle with more Greek seasoning. Bake at 350 for 50-60 min, or until set and lightly browned on top. Let stand at least 10 minutes before serving.

Told ya it was gorgeous