That sounds delicious. Here is my recipe ( a guide really) - I usually have more spinach and feta, and may have to throw in an extra egg. I use fresh dill, but my friend who gave it to me says that she sometimes also uses mint instead of dill. I've yet to try that. This is for an 8 " pie plate, but I usually double mine for a deep dish pie plate. 2 large bundles of spinach steamed, chopped and drained ( about three cups) I use frozen spinach from my garden stash 1 medium onion 1/4 tsp garlic powder ( or 2 chopped cloves sauted with the onions) 4 eggs 125 g of feta ( or more... ) 3 Tbsp bread crumbs 1/8 tsp nutmeg 2 Tbsp chopped dill 1/4 tsp pepper . ( You can add crisped bacon, mushrooms or chicken). Drain spinach thoroughly. Sautee onion until caramalized. (If using mushrooms, bacon or chicken cook with the onions. ) If using raw garlic, add towards the end of the caramalizing. Combine everything and pour into a glass pie plate lined with parchment. Bake 375 for 30 - 30 minutes until knife inserted into the middle comes out clean. I hope you enjoy it
Melody, thank you for the recipe! I was going to do a "guess and by golly" in making it. I would never have thought about nutmeg, so having the recipe is such an advantage. Guess what we are having for dinner tomorrow!
Brined BBQ chicken breast ( in the air fryer), green salad, grilled zucchini, and baby carrots. I'm really ejoying how sweet the baby carrots are that I froze every time I thinned carrots last year. The zucchini was sliced with a mandolin, grilled and then frozen. They also turned out great - still have texture and grilled taste. I'll definitely process my zucchinis that way again this summer. ( I have spring fever by the way....)
Spaghetti to please my wife, Tomato, fresh basil, olive oil and garlic, salt and aged parmesan cheese. Passionate Pasta.
long town day - so Cheesy Pulled Chicken from the freezer for Hubby on a Roti. Left over BBQ chicken breast and veggies for the Mrs.
Roast beef, garlic smashed potatoes for Hubby, morel mushroom gravy, Cauliflower mash for me, peas and carrots, corn and cabbage from the garden. The veggie stash is getting low but still doing okay.
