Self-crust Spinach-cheese Pie
1-1/2 cups lowfat milk
1/2 teaspoon salt
1 (10 ounce) pkg frozen, chopped spinach, defrosted
1/4 teaspoon nutmeg
3 tablespoons grated onion
or 1 tablespoon onion powder
2/3 cup MIX
Grease well a 9″ pie plate; sprinkle paprika on bottom and sides. The paprika helps the soft, self crust to brown.
In a bowl, beat with a fork the eggs, salt, nutmeg and onion until blended. Stir in cottage cheese and spinach. Blend in the MIX.
Pour batter into prepared pie plate. Bake in preheated 350ø F oven for about 45 minutes until a knife inserted 1″ from center comes out clean. Remove from oven and let stand for 10 minutes before cutting. Makes 6 servings.