It seems as though I am on a spinach kick! Christmas day, we gathered at Jason's Grandma Mary's house for food, family and fun. I was all too thrilled to see a delicious-looking spinach pie on the buffet table. Aunt Dawn made it, and she was kind enough to share her recipe. (Thank you, Dawn!) And so I'll share it with you! Why? Because it's quite simple to prepare. Oh, and well—all of the ingredients are good, and there's really only a few of them! They combine in minutes, creating a light and tasty treat well-suited to any fit life lunch or dinner. Behold, the end result (followed closely by the recipe):
4 or 5 tortilla shells
1 box of frozen chopped spinach, thawed
1 can of diced tomatoes, drained
1/2 cup Feta cheese
Freshly ground pepper
Preheat your oven to 350F. Line a shallow oven-safe dish with tortilla shells, brushing each side of the shell with a touch of olive oil. (Dawn used a pie pan, which means you could possibly get away with using a giant burrito shell as well. Feel free to use corn tortilla shells if that's what you like better.) Bake in the oven until the shells begin to crisp. They will start to brown a little. In the meantime, combine the spinach, tomatoes and Feta in a bowl. When the shells are done, remove the pan from the oven and fill it with the spinach mixture. Sprinkle with freshly ground black pepper, as much (or as little) as you'd like. Bake for an other ten minutes or so, until the spinach begins to brown from the heat. Remove the pie from the oven, cut and serve. And of course—enjoy!
Question: What is your favorite healthy non-dessert pie-type recipe? Let me know in the "Comments" section, and feel free to send the recipe to email@example.com—you might see it featured right here on this 'ol blog someday!