Cheesy Hash Spinach Pie Recipe
Ingredients
| Plain Pastry | ||
| 2 10-ounce packages frozen chopped spinach | ||
| Eggs | 2 , beaten | |
| Condensed cream of mushroom soup | 1 10 3/4 Ounce | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Prepared horseradish | 1 Tablespoon | |
| Prepared mustard | 1 Teaspoon | |
| 1 15-ounce can corned beef hash | ||
| American Cheese | 1 Cup (16 tbs), shredded | |
| Pimiento | 2 Tablespoon, chopped | |
Directions
Prepare Plain Pastry for a single-crust pie.
Prick bottom and sides well with fork.
Bake at 450° for 10 to 12 minutes.
Remove from oven; reduce oven temperature to 350°.
Cook spinach according to package directions, except omit salt.
Drain well, pressing out excess water.
Combine eggs, mushroom soup, flour, horseradish, and mustard; stir in drained spinach.
Spread hash in baked pastry shell; spoon spinach mixture over.
Bake, uncovered, at 350° for 45 minutes.
Combine cheese and pimiento; sprinkle over pie.
Bake 2 to 3 minutes longer.
Let stand 5 minutes.
Prick bottom and sides well with fork.
Bake at 450° for 10 to 12 minutes.
Remove from oven; reduce oven temperature to 350°.
Cook spinach according to package directions, except omit salt.
Drain well, pressing out excess water.
Combine eggs, mushroom soup, flour, horseradish, and mustard; stir in drained spinach.
Spread hash in baked pastry shell; spoon spinach mixture over.
Bake, uncovered, at 350° for 45 minutes.
Combine cheese and pimiento; sprinkle over pie.
Bake 2 to 3 minutes longer.
Let stand 5 minutes.
Chef
