Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 35 minutes

Makes:  6-8 servings

Any pie is a good pie I always say! Dessert pies, breakfast or dinner pies, you name it! This spinach pie is perfect for a quick meal on a busy weeknight or weekend. It’s a beautiful display with delicious ingredients. Each bite will have you wanting more and if you somehow don’t finish it all, it’s easy to store in your fridge or freezer for another time!

• Frozen pie crust, take out to thaw
• 1 lb frozen spinach, thawed and excess water squeezed out
• 2 oz mozzarella cheese, shredded
• 8 oz feta cheese, crumbled
• 4 oz cream cheese
• 4 garlic cloves, minced
• 1 tbsp fresh dill, chopped
• 4 large eggs, beaten

Garnish:

• Hamama microgreens
• Salt and pepper to taste

1. Preheat the oven to 350 and get out your pie crust.
2. Combine all of your filling ingredients together, adding the eggs last (spinach, mozzarella, feta, cream cheese, garlic, dill, eggs).
3. Add your filling into the pie crust and gently smooth it out.
4. Before placing your pie in the oven, add a little mozzarella on top to give it that extra golden brown crispiness (optional, but I highly recommend it). Add some aluminum foil to cover the top so it doesn’t brown too much or burn while cooking.
5. Place the pie in the oven for 35-40 minutes. When your pie is just about done, take the foil off and let it cook for another 5 minutes or until the cheese on top has browned to your liking.
6. Take your pie out of the oven and let it rest. Serve a generous slice on each plate and top with your favorite hamama microgreens and salt and pepper to taste. Enjoy!