15 oz Pkg Pillsbury
-Refrigerated Pie Crusts
1 tb Dijon mustard
FILLING
1/4 c Unsalted butter
9 oz Pkg Green Giant Harvest
-Fresh Frozen Spinach,
-thawed & drained
1/2 c Chopped red onion
1/4 c Chopped sun-dried
-tomatoes without oil
1/2 ts Dried Italian seasoning
1/2 ts Dried oregano leaves
1/4 ts Garlic powder
1/4 ts Salt
4 Eggs, beaten
2 c Shredded mozzarella
-cheese
1/4 c Pine nuts or slivered
-almonds, toasted*
*To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6
minutes or until light golden brown, stirring occasionally. Heat oven
to 450 degrees. Prepare pie crust according to package directions for
one-crust baked shell using 10″ springform pan (or 9″ pie pan –
refrigerate remaining crust for later use). Place prepared crust in
pan; press in bottom and up sides of pan. Trim edges if necessary.
Spread mustard over bottom of crust. Bake for 9 to 11 minutes or
until crust is lightly browned. Reduce oven to 350 degrees. Melt
butter in large skillet over medium-low heat. Add spinach, onion and
tomatoes; cook and stir 5 to 7 minutes or until onion is
crisp-tender. Remove from heat. Add Italian seasoning, oregano,
garlic powder and salt; mix well. In large bowl, cimbine eggs and
cheese; mix well. Stir in spinach mixture. Spoon evenly into
partially baked crust; sprinkle pine nuts evenly over top, pressing
in slightly. Bake for 25 to 35 minutes or until filling and pine nuts
are golden brown. Let stand 10 minutes.
Yields
8 Servings