15 oz Pkg Pillsbury 1 tb Dijon mustard
-Refrigerated Pie Crusts
FILLING
1/4 c Unsalted butter 1/2 ts Dried oregano leaves
9 oz Pkg Green Giant Harvest 1/4 ts Garlic powder
-Fresh Frozen Spinach, 1/4 ts Salt
-thawed & drained 4 Eggs, beaten
1/2 c Chopped red onion 2 c Shredded mozzarella
1/4 c Chopped sun-dried -cheese
-tomatoes without oil 1/4 c Pine nuts or slivered
1/2 ts Dried Italian seasoning -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