MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach Pie Florentine
Categories: Greens, Cheese, Dairy, Poultry
Yield: 4 servings

20 oz (2 boxes) chopped spinach;
- thawed
2 lg Eggs; beaten
1/3 c Butter
1/3 c A-P flour
1/2 ts Salt
ds (ea) nutmeg & pepper
1 1/2 c Milk
3 lg Eggs; hard-cooked
5 oz Can boned chicken
+=OR=+
1/3 c Chopped cooked chicken
+=OR=+
6 1/2 oz Can tuna in water; drained,
- flaked
1 c Shredded Swiss (Emmenthal)
- cheese
Parsley; garnish

Drain the spinach by pressing it between your hands or
against the bottom of a sieve with the back of a large
spoon. Then allow it to stand on several thicknesses of
paper toweling for 30 minutes before combining it with
the beaten eggs, and smoothing the mixture against the
bottom and sides of a greased 9" pie plate. With that
done, melt the butter in a small saucepan; add flour,
salt, nutmeg, and pepper; and stir it until it’s smooth.
Now, gradually add the milk, stirring constantly. Cook
the pie-to-be over medium heat, stirring slowly, until
it comes to a boil and thickens.

At that point, set the saucepan aside. Cut one
hard-cooked egg into wedges and reserve three of these
for garnish, if you want a garnish. Go on to chop the
remaining wedges, and the other two eggs, and stir them
into the sauce. Pour the mixture into the spinach crust,
arrange the chicken or tuna evenly over the sauce, and
sprinkle the entire pie with cheese. You’ll also want to
fold a thin strip of foil around the edges of the crust
to prevent overbrowning.

Bake the pie in a 350ºF/175ºC oven for 20 to 30 minutes,
removing the foil during the last 10 minutes.

Serve it garnished with the egg wedges and a few sprigs
of parsley. This recipe should provide a hearty main
dish for at least four diners.

By: Diane M. Lindamood

RECIPE FROM: https://www.motherearthnews.com

Uncle Dirty Dave's Archives

MMMMM

... "Action will delineate and define you." -- Thomas Jefferson
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)