This savory Spinach Pie is a comforting, hearty dish that transforms simple ingredients into a delicious meal. Featuring layers of warmed flour tortillas, creamy spinach and cheese filling, and melted parmesan, it offers a satisfying texture and rich flavor profile. The combination of Monterey Jack and Cheddar cheeses creates a smooth, cohesive filling that binds the layers together perfectly. Ideal for a quick dinner or a potluck contribution, this recipe is versatile and easy to customize. It serves well as a main course or a substantial side. The flavors meld beautifully during baking, resulting in a dish that is just as enjoyable served warm as it is cold the next day.
Spinach Pie
Description
This savory Spinach Pie is a comforting, hearty dish that transforms simple ingredients into a delicious meal. Featuring layers of warmed flour tortillas, creamy spinach and cheese filling, and melted parmesan, it offers a satisfying texture and rich flavor profile. The combination of Monterey Jack and Cheddar cheeses creates a smooth, cohesive filling that binds the layers together perfectly. Ideal for a quick dinner or a potluck contribution, this recipe is versatile and easy to customize. It serves well as a main course or a substantial side. The flavors meld beautifully during baking, resulting in a dish that is just as enjoyable served warm as it is cold the next day.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC).
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Thaw frozen spinach, cook if necessary, and drain thoroughly to remove excess moisture.
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In a large bowl, combine the drained spinach, 2 cups Monterey Jack cheese, 2 cups Cheddar cheese, 2 slightly beaten eggs, and 10 oz sour cream.
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If desired, mix in fried bacon bits, 1 chopped fresh onion, and 1/2 package dry onion soup mix.
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Warm 8 flour tortillas on a griddle or in a microwave until pliable.
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Place one warm tortilla in the bottom of a 9-inch pie pan.
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Spread a layer of the spinach and cheese mixture over the tortilla.
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Sprinkle with Parmesan cheese.
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Repeat the layering process (tortilla, spinach mixture, Parmesan) until you have used 4 tortillas in each of the 2 pie pans.
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Top each pie with the final tortilla and sprinkle generously with Parmesan cheese.
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Cover the pies loosely with aluminum foil.
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Bake at 325ðF (165ðC) for about 30 minutes, or until the filling is hot and bubbly.
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Remove from oven and let cool for 10 minutes before slicing and serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 19.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 67.1mg3%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 1.9g8%
- Sugars 0.3g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This pie can be served hot or cold. It is often considered even better the second day as the flavors have time to meld.
Ingredient Tip: Ensure the spinach is very well drained to prevent a watery filling. Squeezing out excess liquid is key.
Variations: You can omit the bacon for a vegetarian version. Additional vegetables like mushrooms or bell peppers can be sautéed and added to the spinach mixture.
Yield: This recipe makes two 9-inch pies.
