Adapted from
Hot Recipes in Cool Dishes
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Crust:
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1 1/4 cup
unbleached flour
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1/2 tsp
salt
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1/4 cup
water
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3 tbsps
olive oil
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Filling:
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1 cup
onions, chopped
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10 ozs
frozen spinach, thawed
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4 whole
eggs
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1 cup
fat-free cottage cheese
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1/3 cup
parmesan cheese
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1 tsp
salt
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1/4 tsp
Italian seasoning
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1/4 tsp
black pepper
Preheat oven to 350. In a mixing bowl, combine flour, salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water. On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork; set aside. Meanwhile to prepare filling, cook onions until tender. Add spinach and cook until wilted and onions are tender. Drain and set aside. In a mixing bowl, combine eggs, cottage cheese, parmesan cheese, salt, Italian seasoning, and black pepper. Mix well. Fold in spinach mixture. Mix well again. Pour into crust. Bake for one hour or until toothpick inserted in center comes out clean.