Sunday, February 8, 2009

Spinach Pie

1 pre-made refrigerated pie crust at room temperature
2 tablespoons olive oil
1 medium onion, chopped
1 bag spinach, rinsed and roughly chopped
1 large pinch of dill
2 ounces goat cheese

Heat oven to 350°F.

Lightly grease 9-inch pie dish and roll pre-made pie crust into dish.

Saute onion in olive oil for 5-7 minutes. Add a pinch of dill. Add chopped spinach and sauté until spinach is wilted and reduced, about 7-8 minutes.

Crumble goat cheese on bottom of pie crust.

Remove spinach and onion mixture with a slotted spoon from skillet and press on top of cheese in pie crust. Fold over edges of pie crust to form a nice rim around the pie. Bake until crust is golden-brown, about 25-30 minutes.

Cut into wedges or freeze when cooled.

Serve with an antipasto platter as first course.

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