Ingredients
300 g frozen spinach
9 inch unbaked pie shell
1/4 cup diced red pepper
1 cup cubed feta cheese
2 Tbs chopped olives
1 1/2 cup half and half
4 eggs
1 tsp dried basil
1/2 tsp oregano
salt and pepper
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Individual tartlet pans for petite tarts, mini quiches
Record your recipes and experiments — organized cooking journal
Fluted tart pan — quiches, fruit tarts, savory tarts
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Individual tartlet pans for petite tarts, mini quiches
Record your recipes and experiments — organized cooking journal
Fluted tart pan — quiches, fruit tarts, savory tarts
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Place oven rack on lowest level. Preheat to 425(220). Defrost spinach. Squeeze until dry, chop. Scatter over unbaked pie shell. Sprinkle with red pepper, feta cheese and olives. In a bowl whisk milk with eggs and seasoning. Pour over mixture in pie shell. Bake on bottom rack until pastry edges start to brown (10 - 12 min). Without opening the oven door, reduce T to 350 (180). Bake until center is set (20-25 min). Remove to a rack, let stand 5 min.