2
to 4 tablespoons unsalted butter, regular butter or margarine
1
(9-oz.) pkg. frozen spinach, thawed, squeezed to drain*
1/2
cup chopped red onion
1/4
cup chopped sun-dried tomatoes without oil
1/2
teaspoon dried Italian seasoning
1/2
teaspoon dried oregano leaves
1/4
teaspoon garlic powder
1/4
teaspoon salt
4
eggs
8
oz. (2 cups) shredded mozzarella cheese
1/4
to 1/3 cup pine nuts or slivered almonds, lightly toasted**
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Steps
1
Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 10-inch springform pan or 9-inch glass pie pan. Spread mustard over bottom of crust. Bake at 450°F. for 9 to 11 minutes or until crust is light golden brown. Reduce oven temperature to 350°F.
2
Meanwhile, melt butter in large skillet over medium-low heat. Add spinach, onion and tomatoes; cook 5 to 7 minutes or until onion is crisp-tender, stirring frequently. Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well.
3
Beat eggs in large bowl until well blended. Add spinach mixture and cheese; mix well. Spoon filling evenly into partially baked shell. Sprinkle pine nuts evenly over top, pressing in slightly.
4
Bake at 350°F. for 25 to 35 minutes or until filling and pine nuts are golden brown. Let stand 10 minutes before serving.
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*To quickly thaw spinach, cut small slit in center of pouch; microwave on High for 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.
**To toast pine nuts, spread on cookie sheet; bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally.
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