{"id":1289,"date":"2012-03-08T00:05:00","date_gmt":"2012-03-08T00:05:00","guid":{"rendered":"https:\/\/eaumaison.wordpress.com\/2012\/03\/08\/good-old-spinach-pie"},"modified":"2012-03-08T00:05:00","modified_gmt":"2012-03-08T00:05:00","slug":"good-old-spinach-pie","status":"publish","type":"post","link":"https:\/\/eaumaison.us\/index.php\/2012\/03\/08\/good-old-spinach-pie\/","title":{"rendered":"Good old spinach pie"},"content":{"rendered":"
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A great repository for leftover bits from other recipes.\u00a0 I make it a little different each time.\u00a0 Makes great lunch leftovers.\u00a0 I’m always blown away that Jack will eat it.\u00a0 I do a little dance every time he eats green things!<\/p>\n

Spinach Pie (Adapted from a recipe from Betty Mason)
I make this all in my food processor.\u00a0 This is more of a narrative than a standard recipe.\u00a0 <\/i><\/p>\n

With the grater blade on, shred 1 cup cheddar cheese in the food processor.\u00a0 Switch to the regular blade to blend with one cup flour and 1\/2 cup butter (I was out today and used shortening).\u00a0 Add seasoning – salt, Old Bay, dry mustard, whatever you have.\u00a0 Drizzle in water while pulsing until the dough clumps together.\u00a0 Press it into a pie pan and set aside.<\/p>\n

With the same dirty food processor bowl and blade, chop up 1\/2 of an onion.\u00a0 Add 10 ounces chopped spinach that you already thawed from frozen and squeezed out the excess water.\u00a0 Add any other vegetables you want – today it was the remains of a jar of roasted red peppers.\u00a0 Pulse a few times.\u00a0 Add one cup milk and three eggs, pulse that a few times.\u00a0 Add your choice of seasoning and any other chopped bits you like, usually meat or cheese.\u00a0 I love feta and ham.\u00a0 Today it was leftover lil’ smokies from Edward’s Meats and some cubes of aged British sharp cheddar.\u00a0 Just be careful not to over blend at this point because you don’t want to pulverize these last tasty add-ons.\u00a0 <\/p>\n

Pour the filling into the prepared crust, even out the liquidy and solid bits (it tends to clump in the middle with milk around the edges).\u00a0 Bake at 400 degrees for about 45 minutes.\u00a0 It will puff and get firm.\u00a0 I like to aim for the point right before browning.\u00a0 Let it cool quite a bit before serving.\u00a0 <\/p>\n","protected":false},"excerpt":{"rendered":"

A great repository for leftover bits from other recipes.\u00a0 I make it a little different each time.\u00a0 Makes great lunch leftovers.\u00a0 I’m always blown away that Jack will eat it.\u00a0 I do a little dance every time he eats green things! Spinach Pie (Adapted from a recipe from Betty Mason)I make this all in my […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1289","post","type-post","status-publish","format-standard","hentry","category-uncategorized","post-preview"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/posts\/1289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/comments?post=1289"}],"version-history":[{"count":0,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/posts\/1289\/revisions"}],"wp:attachment":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/media?parent=1289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/categories?post=1289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/tags?post=1289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}