Spinach Pie I

Just made this for dinner, it was great! I added only 1 1/2 cups milk because of other comments and cooked it about 40 minutes. It turned out excellent! Thank you for a quick dinner!

A good flavor, but a little "eggy" in texture. Could improve, I think, by using half-and-half instead of milk. Also, was watery, I think from the fresh spinach cooking (although it was quite dry when I added it). Do not top with the cheese till the last ten minutes. It browned too much! A nice recipe if I do some work on it next time.

The pie was fairly easy to make.I used pillsbury pie crust and oscar meyer precooked bacon , the only changes i made wereiadd extra garlic i did not have enough jack cheese so i added some chedder a little romano .also i think i under cooked it ,but nobody seemed to care.all they did was ooh and aah over the flavors.thanks alot you made me famous.

This dish has a fabulous flavor! However, it was very runny. Next time, I'll use less milk and perhaps prethicken it with some flour.

Made this for Easter yesterday and there was not a slice left!! didnt have Jack cheese on hand so i used Mozzarella and used 1 cup milk and 1/2 cup half/half. Yummy!!! can wait to make it agian

I added Polish sausage and topped it with cheese and an Alfredo sauce. Most excellant!!!!

I used colby-jack cheese and lightly sauteed the onion and garlic. I did not scald the milk. This pie was delicious and easy. Will make this again! A frozen deep-dish pie crust and ready-cooked bacon crumbles would be great time savers. Let it cool for a few minutes before serving.

Did some minor adjustments and was enough for 2 pies. Good stuff! Next time I might fry the onions before adding to mixture.

This recipe is great with a few modifications. Like others said, do not use 2 cups of milk. I used 3/4 cup of mile and 3/4 cup of half-and-half. I did not include bacon to make this a vegetarian dish. I also modified this by sauteing (for only a couple minutes) the onion and garlic (2 cloves diced)in 1tbsp of olive oil. I added the chopped and dried spinach to the saute for 2 additional minutes and removed from the heat. I placed this mixture in the bottom of the pie crust. I spinkled this mixture with about 1/2 cut of feta cheese to make this more of a great quiche. I baked for 30 minutes and then added 1 cup of the shredded cheese and baked for another 10 minutes. It got perfectly brown on top. Since it seemed to still be alittle wet I made sure to let it sit for 5 minutes before cutting. This allowed it to settled. Served with a greek side salad and it was a huge hit!

I had the same problem as many other reviewers, in that the filling was very soupy. I think that I think it may be the quantity of spinach. Should it be 3 cups of spinach that is chopped, NOT 3 cups of chopped spinach? The additional spinach moisture would account for the watery result. The flavor is great, but I doubt I will try again.

I made minor changes: 1 1/2 cups milk - (1 c milk +1/2 c. half &half) and about 2 c fresh spinach. I sautee`d the onion + 3 sliced sweet peppers (red+orange) in the bacon grease. Baked 25 min the let quiche sit 10 min. My husband raved, "it's the best quiche you've ever made!"

This as a nice side, but it could have used a little more jazz for our liking, although I admit I sauteed the onion in a little butter taking the bite away before adding it to the mixture. I would reduce the amount of milk the next time.