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Snow Showers and a Greek Pie

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The snow! Oh the snow! It’s everywhere! Blocking traffic! Taking out power lines! Closing schools! Wreaking Havoc! Just look at it!

Yea…so no snow. But very, very cold. My poor kids are bored to death. We have watched every movie, played every game, put together every toy. We are all running out of creativity. So, I cook and the kids do the best to entertain themselves.
We pretend it’s our birthday..again

 We pretend we are a ballerina…

But ultimately, we all end up in front of the computer.
{sigh} what are you gonna do. They haven’t had a day of school since the middle of December. We have run out of stuff to do.
The bright spot of today though is this pie. It’s super savory and delicious. Perfection on a plate. I nearly ate the whole thing by myself. You could eat this anytime of day. I bet it would be great with a little grilled chicken on top. Mmmm…
Well there you go. Now, if you’ll excuse me, I have to go make “a cave”.
Greek Pie

1 box frozen spinach, thawed
1 pie crust
3 garlic loves, minced
6 oz. freshly grated mozzerella
4 oz. crumbled feta
1 t. dry oregano or 1T fresh
2 eggs
1/4 cup cream

Preheat oven to 415. ( I know, that’s weird). Squeeze all the water out of the spinach. Place the piecrust on a baking sheet and spread the spinach in the middle, leaving about an inch for a border.

Sprinkle the garlic over the spinach. Both cheeses are next. and then oregano, salt and pepper.

Fold edges of crust around the filling so you create an edge. Beat eggs and cream together then pour evenly over the filling.

Bake for 30-35 minutes or until golden brown and delicious.

This Post Has 13 Comments

  1. You're definitely going to have to frame that ballerina photo, that's priceless. And that pie sounds amazing. AMAZING!

  2. Pie looks so delicious yet so simple to make – perfect for a busy weeknight, or in your case, a busy day making sure the kids aren't running amuk 🙂

    I adore that ballerina photo – priceless!

  3. I tried this recipe twice and it is great. The first time I followed the recipe substituting goat cheese for the feta. The second time I added sun dried tomatoes, thinly slices zucchini and used parmesan and goat cheese again. Both times it was a great success. Keep these great recipes coming.

  4. I tried this last night and it was awesome! My only problem….there wasn't enough. I am putting this one in the keep file! Thanks.

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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