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Spinach And Cream Cheese Pie Recipe
|Cream cheese||3 Ounce, softened (1 Small Package)|
|Half and half||1 Cup (16 tbs) (Also Called Light Cream)|
|Soft bread cubes||1⁄2 Cup (8 tbs), lightly packed|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|Eggs||2 , slightly beaten|
|Cooked spinach||1 1⁄4 Pound, very well drained and finely chopped (1 Cup)|
|Onion||1 Large, finely chopped|
|Mushrooms||1⁄2 Pound, finely chopped|
|Unbaked pastry shell||1 (About 9 - 10 Inch)|
Serving size: Complete recipe
Calories 2775 Calories from Fat 1778
% Daily Value*
Total Fat 200 g307.7%
Saturated Fat 91.4 g456.9%
Trans Fat 1.1 g
Cholesterol 778.4 mg
Sodium 4191.4 mg174.6%
Total Carbohydrates 183 g61.2%
Dietary Fiber 29.3 g117.2%
Sugars 26 g
Protein 79 g158.5%
Vitamin A 1150.8% Vitamin C 319.7%
Calcium 146.9% Iron 157%
*Based on a 2000 Calorie diet
Add bread cubes, Parmesan cheese, and eggs to cream cheese mixture and beat with a rotary mixer or wire whip to break up bread pieces.
Stir in the spinach.
Melt butter in a wide frying pan and cook onion and mushrooms until lightly browned, stirring frequently; add tarragon when vegetables are soft.
Blend hot vegetables with spinach mixture.
Salt to taste.
Pour vegetable filling into pastry shell.
Bake on lowest rack in a 400° oven for 25 minutes or until crust is well browned.