Cheddar spinach pie

CHEDDAR CHEESE

Cheddar cheese was originated in England. Its flavor ranges from mild to sharp. It is naturally white, but it is usually colored yellow with annato seed. It is popular for snacking on its own or with crackers. It is particularly palatable in melted dishes such as soup and sauce recopies.

Ingredients:-

1 tsp —– butter
1/2 cup —– diced sweet onion
1-1/2 lbs —– fresh spinach, large stems removed and coarsely chopped
1(8 ounces) package —– cream cheese at room temp.
1/2 cup —– milk
1 tsp —– lemon juice
1/2 tsp —– salt
1/2 tsp —– pepper
1/8 tsp —– nut meg
4 —– eggs
8ounces (2 cups) —– grated cheddar cheese
1 —– unbaked prepared pie shell

This savory spinach pie gets richless from cream cheese, cheddar cheese, and eggs. You may substitute 1 pound of thawed frozen spinach for the fresh, but be sure to squeeze out all the water.

Method:-

Gently sauté sweet onions in the butter in a large deep skillet until translucent.
Add chopped spinach and stir constantly until spinach has released its water.
Remove from heat. Line a colander with cheese cloth and pour in the spinach mixture.
Pull up the corners of cheese cloth, and twist to squeeze out all of the water.
Let cool to room temperature. Preheat oven to 375-F. Beat cream cheese with milk, lemon juice, salt, pepper, and nut meg.
Add eggs, beating until combined. Stir in drained spinach and onion and half (1 cup) of the cheddar cheese.
Pour in to prepared pie shell and bake for 25 minutes. Remove spinach pie from oven.
Sprinkle remaining cheddar cheese. Evenly over the top return to the oven and bake an additional 5 minutes, until cheese melts.
Let cool for 15 minutes before cuttings. This savory pie is good warm or at room temperature.

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