s WHITE HOUSE SPINACH PIE ****
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s WHITE HOUSE SPINACH PIE ****
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Instructions *** 5-11-13 joellyn made this, very good, try a little franks on it *** Spinach Pie / Quentin Bacon Michelle’s Victory Garden Back in Chicago, before Michelle Obama became first lady, she was plotting a White House garden. Five planting seasons later, the “kitchen garden,” as she calls it, on the South Lawn is a source of pride. “To sit here and to look over this beautiful garden that was planted by kids, tended to by a community of people and whose bounty feeds not just the powerful but the homeless — it has truly exceeded every expectation,” Obama says. While visiting schoolchildren sprinkle seeds, pull weeds and harvest fruits and vegetables, the first lady plants ideas about healthy eating and nutrition. The focus on kids is intentional. “Adults are tougher,” she admits. “We as parents will do for our kids what we won’t do for ourselves.” The garden also is an inspiration to White House chefs. Menus for state and family dinners are planned around produce. The Spinach Pie recipe is a favorite of daughters Sasha and Malia. “The kids like anything with cheese and a crust!” Obama laughs. Also in the rotation: Cauliflower Mac and Cheese, in which puréed cauliflower replaces cream. “If you start your kids on this mac and cheese, they’ll never miss the other stuff.” White House Spinach Pie 1 9-inch unbaked pie crust(fresh or frozen and thawed in pie pan) 2 Tbs. olive oil 6 cloves garlic, minced 1 small onion, chopped 1pound fresh spinach,well washed and drained Salt and freshly ground black pepper, to taste 2 large eggs, beaten 1 cup half-and-half (or use whole or 2% milk) 1 tsp. grated lemon zest 1 tsp. choppedfresh thyme leaves 6 ounces feta cheese, crumbled 8 ounces Swiss cheese, grated Optional: Serve slice with a dollop of Greek yogurt Preheat the oven to 375 degrees. Place the pie crust on a rimmed baking sheet-lined with foil or parchment paper. In a medium skillet over medium heat, drizzle in the olive oil. Add garlic and onion and sauté until translucent, 5 to 7 minutes. Do not let the garlic burn. Add the spinach, a little at a time, and cook until wilted. Season with salt and pepper; set aside to cool. In a medium bowl, whisk together the eggs and half-and-half. Add lemon zest and thyme. Add spinach, feta cheese and half the Swiss cheese, and mix until well combined. Season with salt and pepper. Pour the mixture carefully into the pie crust and sprinkle the remaining Swiss cheese evenly over the top. Bake for about 40 minutes, or until the center is set. Cool for at least 10 minutes before serving. Yield: 8 servings Per Serving: 379 calories,19g carbohydrates,16g protein, 28g fat (14g saturated), 1g fiber, 106mg cholesterol, 505mg sodium This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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