Florentine Meat Pie
|Flour||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Ice water||2 Tablespoon|
|Lean ground beef||1 Pound|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Canned tomato paste||6 Ounce (1 Can)|
|Finely crushed saltine cracker crumbs||1⁄4 Cup (4 tbs)|
|Instant onion flakes||1 Tablespoon|
|9 inch unbaked pie shell||1 (With High Fluted Rim)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Bacon slices||4 , halved crosswise and cooked until crisp (For Garnish)|
Add sugar and salt to flour.
Cut in shortening till fine.
Add water, stir with fork until mixture forms a ball.
Roll out to fit 9 inch pie pan.
Make high fluted rim.
In a medium mixing bowl mix together well the beef, spinach, tomato paste, cracker crumbs, onion, 1 egg, salt and oregano.
Press firmly into pie shell.
Cover pie shell edge with 2 inch wide strip of foil to prevent excessive browning.
Bake in a preheated 425Â° oven for 50 minutes.
Remove foil strip.
Beat remaining egg slightly and stir in milk and cheese; pour over top of pie (but not over pastry edge), spreading evenly.
Reduce heat to 350 degrees and bake until topping sets.
Remove from oven and let stand 10 minutes before cutting.
Garnish with bacon, if desired.
This can be, done ahead of time.
Makes a super dish to take on a picnic.
Served with a green salad, it makes a good main course for Sunday supper.
Also warms up well in a microwave oven, if you use a glass dish.