Gluten-free pastry dough puts a new spin on a classic spinach, onion and cheese-filled pie.
Bake-Off® Contest 47, 2014
boxes (9 oz each) frozen chopped spinach
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
oz feta cheese, crumbled (1 cup)
cup whole-milk ricotta cheese
cup sliced green onions (8 medium)
tablespoons Watkins™ Garlic & Dill Snack & Dip Seasoning Mix
Heat oven to 425°F. Microwave frozen spinach as directed on box 6 to 8 minutes to thaw. Drain well; squeeze dry with paper towels.
Make pie crusts as directed on container for two-crust pie using 9-inch glass pie plate.
In large bowl, beat eggs with fork. In small bowl, place 1 teaspoon beaten egg; set aside. Add spinach, feta cheese, ricotta cheese, green onions and seasoning mix to eggs in large bowl. Mix until blended. Spread into crust-lined pie plate. Top with second crust; trim edges and lightly crimp.
Brush reserved egg on top crust. Cut 4 small slits in top.
Cover crust edges with strips of Reynolds Wrap® Aluminum Foil to prevent excess browning. Bake 30 to 35 minutes or until golden brown. Cool 15 minutes before cutting.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
If you can't find the garlic & dill snack & dip seasoning mix use 1 tablespoon ranch dressing and seasoning mix.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 10 Fat;
Carbohydrate Choice4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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