I’ve got a new assistant in the kitchen.
Adrienne still likes to help (especially if I’m making cookies!), but often she’s off doing big three year old things. Playing dress-up, chasing the dog, digging in the garden (oh my gosh, you guys. the garden. I planted it. The next hour (HOUR!), our dog dug everything up, flinging it all over the yard. She’s never done that before. I was furious.Then the next day it rained really hard…so we might have zucchini and pumpkins and green beans and carrots all over our backyard. It might actually be kind of cool.)
My new assistant is stuck with me. Right on the counter in the same pink bumbo seat that Adrienne sat in for a year and a half of her life. I think I’ll probably have to keep having kids forever so that I can always have a little one sitting on the counter with me while I make dinner.
(I’m pretty sure he got a bite of spinach/onion at some point and didn’t complain. This kid is just killing it so far.)
And this pie! It’s good for breakfast or lunch or dinner. It comes together really easily and stays good in the fridge for a few days. Enjoy!
adapted from here
- 2 onions, chopped
- 2 T olive oil
- 2 t salt
- 1 1/2 t pepper
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 6 large eggs, beaten
- 1 t grated nutmeg
- 1/2 C Parmesan cheese
- 3 T bread crumbs
- 1/2 pound feta, crumbled
- 1 whole wheat pie crust (I bought mine frozen, you could make your own too!)
Preheat the oven to 400 degrees.
In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs and feta.
Pour into the pie crust and bake for 45 – 50 minutes or until pie is firm to the touch and the top is starting to brown.