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Spinach Pie
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 2633
% Daily Value**
Total Fat 153g
Saturated Fat 83g
Unsaturated Fat 10g
Cholesterol 622mg
Sodium 5026mg
Total Carbohydrate 196g
Dietary Fiber 27g
Sugars 17g
Protein 128g
Vitamin A  1406%Vitamin C  55%
Calcium  342%Iron  131%
Potassium  87%Vitamin E  63%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spinach Pie

Date Added: September 26, 2018


10 Ounces Sour Cream
2 Eggs slightly beaten
8 Flour Tortillas
2 Cups Monterey Jack Cheese
2 Cups Cheddar Cheese
4 Packages Frozen Spinach cooked and
1 Onion (opt.) Fresh Chopped
1/2 Package Onion Soup Mix (opt.)
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1. Heat oven to 325.

2. Make paste of spinach, Monterrey Jack Cheese and Cheddar Cheese, eggs, sour cream, and if desired, fried bacon, fresh onion, and onion soup mix.

3. Heat both sides of tortillas on griddle and place one in the bottom a 9-inch pie pan.

4. Spread paste on tortilla and sprinkle with Parmesan cheese.

5. Continue to layer tortillas, paste and Parmesan cheese until 4 tortillas in each of 2 pies have been used.

6. top with last tortilla and sprinkle with Parmesan cheese.

7. Cover with foil and bake at 325 for about 30 minutes Cool for 10 min and serve.

8. Makes two 9-inch pies. NOTE: This is good hot or cold, and even better the second day if there is any left.

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Dietary Notes:
This recipe is high in Vitamin A with 1406% of your daily recommended intake per serving. This recipe is high in Vitamin C with 55% of your daily recommended intake per serving. This recipe is high in Vitamin E with 63% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, MSG, Cheese, Onion allergies.
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