Spinach and Meat Pie

Directions

1. Prepare Quiche crust* and set aside to chill in the refrigerator.

2. Wash and chop onion and spinach.

3. In a small frying pan, cook the ground meat until done. Set the meat aside, and pour of most of the fat.

4. In the same pan, sauté the onion and spinach together until the spinach is just wilted. Set aside.

5. Divide the Quiche crust dough in half (cover the half you’re not using with a clean cloth). Roll one half slightly larger than the pie plate (or equivalent baking pan). Place the rolled crust into the pie plate and poke the crust with a fork a few times to ensure proper cooking when in the oven.

6. Preheat the oven to medium-high.

7. Add the cooked meat to the pie crust, followed by the rice, the cheese and the vegetables.

8. Beat the egg, with the garlic, salt and pepper, and pour it evenly over the pie filling. Set aside.

9. Roll out the other half of the dough and place over the top of the dish, sealing the edges by pinching the two layers of dough together (trim off any extra dough).  Prick the top layer of dough with a fork a few times to allow the steam to escape while cooking - thus ensuring your pie will not explode!

10.   Brush the top of the pie lightly with milk.

11.   Place the pie in the oven for 30 – 45 minutes or until it is hot through, and the crust has browned. Let sit 10 minutes before cutting and serving.                                               

 

Notes: While this is a wonderful recipe for any leftovers you may have in your fridge, simply use the recipe as a guide and replace the ingredients above with what ever you need to use up. Adjust the seasonings as needed with the herbs you have for good flavor. For your sweet cheese, look for brânză dietica, topita, orda, ricotta or the like.

 

Substitutions: Quiche crust/Pie crust. Meat/All vegetables.

 

References: *See the Quiche recipe (which includes Crust). **See the Basic Rice recipe.