Ingredients Jump to Instructions ↓

  1. 15 oz Pkg Pillsbury

  2. -Refrigerated Pie Crusts 1 T Dijon mustard

  3. --FILLING-- 1/4 c Unsalted butter

  4. 9 oz Pkg Green Giant Harvest

  5. -Fresh Frozen Spinach, -thawed & drained 1/2 c Chopped red onion

  6. 1/4 c Chopped sun-dried

  7. -tomatoes without oil 1/2 t Dried Italian seasoning

  8. 1/2 t Dried oregano leaves

  9. 1/4 t Garlic powder

  10. 1/4 t Salt

  11. 4 Eggs, beaten

  12. 2 c Shredded mozzarella

  13. -cheese 1/4 c Pine nuts or slivered

Instructions Jump to Ingredients ↑

  1. -almonds, toasted* *To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6 minutes or until light golden brown, stirring occasionally. Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10" springform pan (or 9" pie pan - refrigerate remaining crust for later use). Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Spread mustard over bottom of crust. Bake for 9 to 11 minutes or until crust is lightly browned. Reduce oven to 350 degrees. Melt butter in large skillet over medium-low heat. Add spinach, onion and tomatoes; cook and stir 5 to 7 minutes or until onion is crisp-tender. Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well. In large bowl, cimbine eggs and cheese; mix well. Stir in spinach mixture. Spoon evenly into partially baked crust; sprinkle pine nuts evenly over top, pressing in slightly. Bake for 25 to 35 minutes or until filling and pine nuts are golden brown. Let stand 10 minutes.


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