Most recipes in my file are jam-packed with memories. This simple, delicious side dish came to me from Carol Ann Hanson. She left this life way too soon, and I miss her terribly, but she is alive in my heart every time I make one of her recipes.
CA, as we called her, was my daughters’ dance teacher for the years we lived in Kindersley, Saskatchewan. CA believed in working hard, having fun, following traditions, and eating well. She taught me to take a toaster oven and a cooler full of food to dance competitions so that my girls could enjoy familiar food. We ate out occasionally, but it was more relaxing to curl up together and eat in front of the motel TV.
Spinach Pie can be made in an 8" by 12" pan or two pie plates. It heats well directly from the freezer so choose a pan that can withstand temperature changes. When only three or four people are eating, it is great to be able to heat only one pie.
Spinach Pie Ingredients:
20 ounces of frozen spinach, thawed
10 strips of bacon, fried crisp and finely chopped (I use turkey bacon)
1 medium onion, chopped or sliced
½ a pound of fresh mushrooms, sliced
1½ cups of shredded cheddar cheese
Salt and pepper, to taste
Sauté the onions and mushrooms in butter or oil.
Squeeze the excess moisture from the thawed spinach.
In a buttered, ovenproof pan, approximately 8" by 12" in size, spread the spinach evenly. I use an oval, enamelled, cast iron pan, which can go from freezer to oven. Emile Henry pie plates also work. Arrange the onion and mushroom mixture over the spinach. Sprinkle with bacon and cover with cheese.
Bake the casserole at 350°F for 20 to 30 minutes. It will keep warm for half an hour on the stovetop. If you plan to freeze it, bake it for only 20 minutes. To reheat, put the frozen pie in the oven and bake for about 45 minutes. Enjoy!!
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