Spinach And Feta Pie
|Frozen chopped spinach||10 Ounce (1 Package)|
|Appetizer pastry dough/Pie dough of choice||1|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Feta cheese||1⁄4 Pound, crumbled|
|Dried dill weed||1 Teaspoon|
Place spinach in a strainer or colander to thaw and drain.
Divide pastry dough into 2 pieces.
Roll out 1 piece to a 12-inch circle.
Gently fit over bottom and up side of a 9-ihch pie pan or quiche pan.
Roll out remaining pastry to a 10-inch circle; set aside.
Pour oil into a large skillet; add onion.
Saute over medium heat for 2 to 3 minutes until softened.
With back of a large spoon, press excess water out of thawed spinach.
Stir drained spinach into sauteed onion.
Stir occasionally over medium heat 4 to 5 minutes until spinach is limp; set aside.
Preheat oven to 350°F (175°C).
In a medium bowl, beat eggs.
Stir in cheese, dill, salt, pepper and spinach mixture.
Spoon into pastry-lined pan.
Top with remaining pastry.
Trim and crimp edges.
Cut several slits in top pastry.
Bake 50 to 60 minutes until golden brown.
Cool about 10 minutes before serving.
Cut into small wedges.