Apple Spinach Pie

Apple Spinach Pie

Several weeks back I took a family road trip an hour away to Carter’s Mountain and picked apples from the orchards.  We ended up with two large bags of the Golden Delicious variety.  Hmmm…what to do with all of these apples?

We enjoyed the apples with fresh ground peanut butter, sliced them up into salads, cooked up home made, unsweetened apple sauce and sautéed them to top off our french toast!

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In preparing my Thanksgiving menu, including apple pies for the holidays, I ended up creating a savory sweet. Feeling lazy, I used a frozen puff pastry crust (not a healthy choice and more on that later) and baked it prior to filling it up.

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Next, I combined the ingredients in a large bowl and folded them all together.

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The apples were peeled and sliced, the frozen spinach was brought to room temperature and the moisture was squeezed out. I also chopped and sautéed an onion. Note there is red bell pepper mixed in with the onion left from what I was making prior to this recipe and it would make a colorful addition to this pie. The other ingredients picture are: eggs, shredded asiago cheese, cinnamon, lemon peel, nutmeg, apple pie spice, salt, pepper and actually some red pepper flakes.

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Pour the mixture into the already baked pie crust and place in the oven on 325 degrees for about 45 minutes until browned.

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Try making mini pies too! With the eggs, cheese and even spinach there is a satisfying amount of protein present. Spinach and onions are low calorie vegetables. Apples are a good source of fiber and the dough, well…it’s processed, not an ideal choice. Swap out the frozen dough for a ground almond/parmesan kinda crust – that recipe will follow!

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