“Cut my pie into four pieces, I don’t think I could eat eight.”∼Yogi Berra
Yah, this pie is THAT good.
“Men may come and men may go…..but Pie goes on for ever.”~ George Augustus Sala
Yup-this one’s a keeper…it’s easy, cheesy, and a huge hit at dinner parties. Don’t expect any leftovers!
1 TBSP butter
¼ Cup Chopped Onion
1 Clove Garlic, minced
1 Package (10 oz.) Fresh Spinach, rinsed and stems removed
1 Egg, separated
Pastry for 2 Crust 9-inch pie
½ lb. Thinly Sliced Cooked Ham or Turkey
½ Cup Roasted Red Peppers, drained
1 Package (8 oz.) Sliced Swiss or Cheddar Cheese
Preheat oven to 400°. In large skillet, melt butter. Add onion and garlic, sauté until soft. Add spinach, cover and cook just until spinach wilts. Drain on paper towels and set aside. Whisk together 3 eggs and 1 egg white. Line a 9-inch pie plate with pastry. Layer half the meat, red pepper, cheese and spinach; cover with half the beaten egg mixture. Repeat layers, pouring remaining egg mixture over top. Cover with pastry; seal and crimp the edges. Brush top with remaining egg yolk. Slit surface. Bake pie on cookie sheet 35 minutes, loosely covering with foil when golden brown. Allow pie to rest 15 minutes before slicing.