| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) frozen chopped spinach |
| 6 |
oz |
Feta cheese crumbled |
| 1/2 |
c |
Cottage cheese |
| 6 |
|
Green onions(including tops) sliced |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Dry basil |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Garlic salt (I use garlic powder) |
| 4 |
|
Eggs (I have substituted egg beaters) |
| 1/2 |
c |
Milk |
INSTRUCTIONS
PASTRY PIE SHELL
From: deneroff@ix.netcom.com (janet & marty deneroff)
Date: Tue, 9 Jul 1996 08:26:20 -0700
bake pie shell in a preheated oven for 10 minutes . let cool Squeeze out as
much liquid as possible from spinach; set aside. In a blender or food
processor chirl feta cheese, cottage cheese, onions, oil,basil,pepper,and
garlic until smooth. I do it by hand because i do not have a dairy blender
or food processor. Add eggs and milk and blend well. Add spinach and whirl
briefly to mix. Pour into pastry shell. Bake in a 400 degree oven for 20
minutes; reduce temperature to 350 fo and bake for 15 to 20 minutes or
until a knife inserted in center comes out clean. Let stand on a wire rack
foar 10 minutes or bring to room temperature fbefore cutting into wedges to
serve. Makes five servings. This recipe comes from my vegetarian cookbook.
I thought people would enjoy some meatless dishes for the nine days. I am
writing this recipe from sunny california.
JEWISH-FOOD digest 243
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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