Impossible Spinach Pie

 
A couple of weeks ago we visited Ka 'Ohi Nani Farm in Waimea...a lovely little farm tucked into the north foothills at the base of Mauna Kea.

Our visit was to meet the owners, Lark & Steve Wyllie and to talk story about their CSA program for one of my monthly feature articles for the Hawai'i HomeGrown Food Network.

Needless to say, the farm is beautiful...we made new friends and received a box of that week's products just as their regular subscribers get to experience.

The box contained 2 Ruby red grapefruits, a bag of spinach, green and red leaf lettuces, a head of broccoli, beets, sweet and crisp carrots and a pack of eggs.  Lark added a couple of pieces of yacón, a tuberous root originally from Perú and a bouquet of sunflowers, snapdragons and baby's breath as well as her weekly newsletter, a list of the week's ingredients and recipe ideas for using them.

I used the yacón in a Purple Sweet Potato, Yacón & Watercress Salad; the broccoli in a Broccoli Cheese Soup; some of the salad greens and the beets were used replicating my favorite RECIPE: Beet & Papaya Salad and the eggs and spinach were turned into an Impossible Spinach Pie.

 

Impossible Spinach Pie

1 Tablespoon olive oil

1/2 cup onions, chopped

2 large garlic cloves, minced

12 ounces spinach leaves, washed

Freshly grated nutmeg

1 cup shredded cheese (I used a mixture of mozzarela and sharp cheddar)

1-1/2 cups milk or combination of milk and Half & Half

3 eggs

3/4 cup Bisquick Mix

Salt & Pepper to taste

 

Heat the olive oil in a large skillet and add the onion until slightly translucent.  Add the garlic and the washed spinach with water still clinging on it, sautéing until the spinach wilts.

 

Meantime, pour the milk, eggs, Bisquick Mix, salt and pepper in a blender and give them a whirl until all blended and smooth.  Check the seasonings and adjust if needed.

Spray a 10" glass pie dish with vegetable snon-stick spray adding the spinach mix then the freshly grated nutmeg.  Sprinkle the shedded cheese over all.  Pour the milk and flour mixture over all the contents making sure the liquid fills in all around the spinach and cheese. 

I added a few more grindings of fresh nutmeg on top.

Let it sit for a few minutes to set.

Bake at 425 F for about 25 - 30 minutes or until top is set and golden.  Remove from oven, let it set for a few minutes and serve.

Served with a fresh salad, it can yield 4 portions.  If served as a side dish you can probably get 6 to 8 portions.

SOURCE: Sonia's Kitchen using a basic Impossible Pie recipe from Bisquick.

Not as sharp a picture as I wanted, but the pie was delicious!